EVERY  KITCHEN  IS  A  FORT  OF 
NATIONAL  DEFENSE 


Issued  by  the 

WOMAN'S  COMMITTEE 

Council  of  National  Defense 

KENTUCKY  DIVISION 


-'?  '#;>^"  -^ 


WAR  COOK  BOOK 

BY 

MARY  E.  SWEENY, 

Head  of  Home  Economics  Department 
University  of  Kentucky 

Chairman  Food  Production  and  Home  Economics 

Committee,  Kentucky  Division,  Council  of 

National  Defense 

LINDA  B.  PURNELL, 

Assistant  in  Foods  and  Nutrition 
University  of  Kentucky 


Copyright  1918 
By  Mary  E.  Sweeny 


Mayes  Printing  Company 

LOUISVILLE,  KY. 


ep. 


CONTENTS. 

Liberty  Yeast  Breads 13 

Cereal  Quick  Breads  16 

Breakfast  Cereals 23 

Left  over  cereals. 

Vegetable  Substitute  for  Wheat  26 

Root  Vegetables  as  Substitutes  for  Wheat 27 

Meats   28 

Substitutes  for  beef,  mutton  and  pork: 
Animal  Organs 
Meat  Stretchers 
Game 
Fish 
Poultry 
Cream  Soups 
Cheese 
Eggs 
Vegetables 

Fats  64 

Salad  Dressings 

Sugarless  Sweets  73 

Candies 
Sauces   76 

Marmalades  and  Jellies 

Vegetables 81 

Patriotic  Salads 86 

War  Time  Desserts  90 

Cakes 

Cookies 

Puddings  and  Custards 

Pastry  and  Pie  fillings 

Frozen  Desserts 
Conservation  of  Clothing _ „ 105 


4  WARCOOKBOOK 

.      STAND  GUARD  IN  YOUR  KITCHEN  OVER 
YOUR  COUNTRY'S  FOOD  SUPPLY. 

Your  country  is  at  war,  and  every  man,  woman 
and  child  must  help.  All  the  blood  and  all  the  sacri- 
fice, all  the  men  and  munitions  in  the  world  can  not 
win  this  war  unless  you  and  I  feed  the  men  who  are 
doing  the  fighting.  Your  government  asks  you  to  eat 
the  foods  Avhich  are  abundant,  nourishing,  and  which 
can  not  be  shipped,  and  to  send  the  wheat,  meat,  sugar 
and  animal  fats,  which  are  needed  and  can  be  shipped, 
to  our  soldiers  and  their  allies.  Our  associates  in  this 
war  can  not  be  fed  unless  we  use  carefully  all  the 
foods  available.  The  women  of  America  must  see  to 
it  that  the  sacrifice  of  life  and  money  is  not  in  vain. 

In  a  spirit  of  service  the  War  Cook  Book  is  given 
to  the  women  of  Kentucky,  with  the  hope  that  it  offers 
to  every  home  wishing  to  stand  guard  over  the  food 
supply  the  suggestions,  directions  and  timely  aids  it 
needs. 

Acknowledgment  is  gratefully  made  to  the  labora- 
tories of  the  Home  Economics  Department,  University 
of  Kentuclr>%  which  have  rendered  valuable  service  in 
testing  and  preparing  recipes,  to  the  suggestions  of 
many  friends,  and  to  material  borrowed  from  State 
University  bulletins.  Government  publications,  and 
various  commercial  firms. 

'  '  SAVE    AND    SERVE  '  ' 


WAR  COOKBOOK  5 

EACH  MEAL  SHOULD  CONTAIN  FOOD  FROM 
EACH  OF  THESE  GROUPS : 

1.  Vegetables  and  fruits. 

2.  Milk,  eggs,  fish,  meat,  cheese,  beans,  peas,  peanuts. 

3.  Cereals — corn  meal,  oatmeal,  rice,  bread  and  others. 

4.  Sugar,  syrups,  jelly,  honey. 

5.  Fats — butter,  margarine,  cottonseed  oil,  olive  oil, 

drippings,  suet. 

You  can  exchange  one  food  for  another  in  the  same 
group.  Every  food  can  be  put  into  one  of  these  groups. 
Each  group  serves  a  special  purpose  in  nourishing 
your  body. 

REASONS  WHY  YOU  NEED  THE  FIVE 
GROUPS. 

Fruits  and  vegetables  furnish  some  of  the  material 
from  which  the  body  is  made  and  keep  its  many  parts 
working  smoothly.  They  help  prevent  constipation 
which  gives  you  headaches  and  makes  you  stupid.  The 
kinds  you  choose  depend  upon  the  season,  but  remem- 
ber that  the  cheaper  ones  are  often  as  valuable  as  the 
more  expensive. 

Milk,  eggs,  fisJi,  meat,  peas,  beans.  These  help 
build  up  the  growing  body  and  renew  used-up  parts. 
That  is  their  main  business.  Dried  peas  and  beans 
make  good  dishes  to  use  in  place  of  meat  part  of  the 
times,  but  don't  leave  out  the  other  foods  entirely. 
Milk  is  the  most  important.  Buy  at  least  a  pint  a  day 
for  every  member  of  your  family.  No  other  food  can 
take  its  place  for  children.  Save  on  meat  if  you  must, 
but  don't  skimp  on  milk. 

Cereals.  Bread  and  breakfast  foods.  These  foods 
act  as  fuel  to  let  you  do  your  work,  much  as  the  gaso- 


6  WARCOOKBOOK 

line  burning  in  an  automobile  engine  makes  the  car 
'go.  This  you  can  think  of  as  their  chief  business. 
And  they  are  usually  your  cheapest  fuel.  Besides, 
they  give  your  body  some  building  material. 

Sugar  and  Syrups  are  fuel,  too,  and  they  give  flavor 
to  other  foods.  They  are  valuable  food,  but  many 
people  eat  more  of  them  than  they  need.  Sweet  fruits, 
of  course,  contain  much  sugar  and  are  better  for  the 
children  than  candy. 

Fat  is  fuel.  Some  is  needed  especially  by  hard- 
working people.  Remember  that  expensive  fats  are 
no  better  fuel  than  cheap  ones.  Use  drippings.  Don't 
let  your  butcher  keep  the  trimmings  from  your  meat. 
They  belong  to  you.  Children  need  some  butter  fat. 
Give  it  to  them  in  plenty  of  whole  milk  or  in  butter. 


WAR     COOK     BOOK 


MEATLESS  AND  WHEATLESS  DAY  MENU. 

Breakfast. 

Orange  Oatmeal  Corn  Muffins 


Whole  milk 


Sugar 


Coffee 

Lunch. 

Cream  of  Celery  Soup  Potato  Salad 

Oatmeal  Biscuit  Baked  Apple  Avith  Raisins 

Dinner. 

Salmon  Loaf  Carrots  Buckwheat  Muffins 

Lettuce  Salad  Butter 

Cornflour  wafers 

HOW  THIS  MENU  SUPPLIES  BODY  NEEDS. 


BODY          CEREALS  AND 
BUILDING     i       STARCH 

SUGAR 

FATS 

FRUITS  & 
VEGETABLES 

Whole  Milk 

Oatmeal 
Corn  Muffins 

BREAKFAST 
Sugar 

Butter 

Orange 

Cream  Soup 

Oatmeal  Biscuit 
Potato 

LUNCH 
Raisins 

Butter,  Salad 
Dressing 

Lettuce  (Salad) 
Apple 

Salmon  Loaf 

Buckwheat  Muf- 
fins, Carrots, 
Cornmeal 
Wafers 

DINNER 

Butter,  Olive 
Oil  Dressing 

Lettuce  Salad 

WAR     COOK     BOOK 


MEATLESS  DAY. 

Breakfast — 
Prunes 
Fried  mush 
Eggs  with  cream  sauce 
Butter 
Coffee  or  tea 

Lunch — 

Bean  loaf 

Barley  yeast  bread 

Butter 

Rice  with  tomato  sauce 

Dinner — 
Scalloped  salted  cod       Rye  biscuit 
Potato  dumplings  Fruit  salad 

Peas  or  beets  Mayonnaise 

War  cake 

HOW  THIS  MENU  SUPPLIES  BODY  NEEDS. 


BODY 
BUILDING 

CEREALS  AND 
STARCH 

SUGAR 

FATS 

FRUITS  & 
VEGETABLES 

Eggs,  Cream 
Sauce 

Mush 

BREAKFAST 

Butter 

Prunes 

Bean  Loaf 

Barley  Bread 
Rice 

LUNCH 

Butter 

Tomato  Sauce 

Fish 

Potato  Dump- 
lings, Peas  or 
Beets,  Rye 
Biscuit 

DINNER 
War  Cake 

Butter 
Mayonnaise 

Fruit  Salad 

WARCOOKBOOK  9 

AS  A  KITCHEN  SOLDIER  SALUTE  YOUR  COUN- 
TRY'S FLAG.  ANSWER  THE  ROLL  CALL 
OF  YOUR  ALLIES'  NEED. 

1.  How  MUCH  MEAT  HAVE  I  Sent  today  to  the  soldier 

holding  the  trenches  for  me  in  France  ? 

2.  Have  I  substituted  for  wheat  bread  today? 

3.  How  MUCH  fat  have  I  given  today  ? 

4.  Have  I  shared  my  sugar  f 

5.  Have  I  used  home-grown  products  and  freed  the 

railroads  to  carry  food  to  the  allies  ? 

Send  1-3  of  your  beef  Eat  instead  poultry 
pork  jfish 

bacon  cheese 

mutton  beans 

wheat  flour  oats,  corn,  rye 

lard  vegetable  oils 

sugar  syrups,  honey 


10  WARCOOKBOOK 

The  Reasons  for  Our  Saving: 

' '  The  men  of  the  Allied  Nations  are  fighting ;  they 
are  not  on  the  farms.  Even  the  men  of  the  European 
neutral  countries  are  under  arms.  The  fields  of  both  Al- 
lies and  neutrals  lack  man-power,  fertilizer  and  ma- 
chinery. Hence,  the  production  of  food  by  these  coun- 
tries has  steadily  lessened  ever  since  the  beginning  of 
the  war,  while,  at  the  same  time,  the  shortage  of  ship- 
ping has  grown  more  and  more  serious,  with  the  conse- 
quent steady  increase  of  difficulties  in  bringing  food 
from  the  faraway  markets  of  India,  Australia  and  the 
Argentine. 

The  situation  has  become  critical.  There  is  simply 
not  enough  food  in  Europe,  yet  the  soldiers  of  the 
Allies  must  be  maintained  in  full  strength ;  their  wives 
and  children  at  home  must  not  face  famine ;  the  friend- 
ly neutrals  must  not  be  starved ;  and,  finally,  our  own 
army  in  France  must  never  lack  a  needed  ounce  of 
food. 

There  is  just  one  way  in  which  all  these  require- 
ments can  be  met.  North  America  must  furnish  the 
iood.  And  we  must  furnish  it  from  our  savings  be- 
cause we  have  already  sent  our  normal  surplus. 

We  do  not  need  to  starve  our  own  people.  We 
have  plenty  for  ourselves,  and  it  is  the  firm  policy  of 
the  Food  Administration  to  retain  for  our  people,  by 
its  control  of  exports,  a  sufficient  supply  of  every  es- 
sential foodstuff.  We  want  nobody  in  our  country  to 
eat  less  than  is  necessary  for  good  health  and  full 
strength,  for  America  needs  the  full  productive  power 
of  all  its  people.  Much  of  the  needed  saving  can  be 
effected  by  substituting  one  kind  of  food  for  another. 
But  the  time  has  come  to  put  aside  all  selfishness  and 
disloyalty.    The  time  has  come  for  sacrifice. 


WARCOOKBOOK  11 

The  Allies  ask  us  to  meet  only  their  absolutely  im- 
perative needs.  They  are  restricting  the  consumption 
of  their  own  people  to  the  minimum  necessary  for 
health  and  strength.  They  are  controlling  their  food 
by  drastic  government  regulation.  There  is  even  ac- 
tual privation  among  their  women  and  children ;  there 
is  starvation  in  Belgium. 

The  Allies  need  wheat  and  meat  and  fats  and 
sugar.  They  must  have  more  of  all  these  than  we  have 
been  sending,  more  than  we  shall  be  able  to  send  unless 
we  restrict  our  own  consumption.  We  can  do  this 
iw^ithout  harm,  for,  as  a  nation,  we  are  today  eating 
and  wasting  much  more  food  than  we  need. 

The  whole  great  problem  of  winning  the  war  rests 
primarily  on  one  thing;  the  loyalty  and  sacrifice  of 
the  American  people  in  the  matter  of  food.  It  is  not 
a  government  responsibility,  it  is  the  responsibility  of 
each  individual.  Each  pound  of  food  saved  by  each 
American  citizen  is  a  pound  given  to  the  support  of 
our  army,  the  Allies  and  the  friendly  neutrals.  Each 
pound  wasted  or  eaten  unnecessarily  is  a  pound  with- 
held from  them.  It  is  a  direct  personal  obligation  on 
the  part  of  each  of  us  to  some  one  in  Europe  whom 
Ave  are  bound  to  help. 

If  we  are  selfish  or  even  careless,  we  are  disloyal, 
we  are  the  enemy  at  home.  Now,  is  the  hour  of  our 
testing.  Let  us  make  it  the  hour  of  our  victory ;  vic- 
tory over  ourselves;  victory  over  the  enemy  of  Free- 
dom. ' '  Herbert  Hoover,  United  States  Food  Adminis- 
trator. 


12 


WAR     COOK     BOOK 


TABLE  OF  WEIGHTS  AND  MEASURES. 


Material 

Weight 

Measure 

Apricots 

1  lb. 

75    pieces 

Bananas 

1  lb. 

o  large 

Beans,  Navy 

1  lb. 

2  1-3  cups 

Beans,  canned — 

String  No.   2 

1  lb.  2  oz. 

1  2-3  cups,  drained 

Lima  No.  2 

1  lb.  4  oz. 

1  2-3  cups,  drained 

Bread- 

Graham 

12  oz. 

14  Va-inch  slices 

Rye,  Ward's 

1  lb. 

21  Va-inch  slices 

White,  Ward's 

1  lb.  2  oz. 

16  %-inch  slices 

Whole  Wheat,  Ward's 

1  lb.  4  oz. 

15  i/s-inch  slices 

Butter 

1  lb. 

48  squares 

Milk,  condensed 

6  oz. 

2-3  cup 

Molasses  No.  2% 

2  lbs.  6  oz. 

2%  cups 

Pineapple — 

No.    1    flat 

9  oz. 

5  slices 

No.  2  tall 

1  lb.  3  oz. 

10  slices 

Prunes — • 

Small 

1  lb. 

40  prunes 

Large 

1  lb. 

28-30  prunes 

Tapioca — 

Instant 

10  oz. 

1  3-7  cups 

Pearl 

1  lb. 

2    1-7   cups 

Minute 

10  oz. 

1  3-7  cups 

1  ounce  of  sugar  measures  2  level  tablespoons. 

1-3  ounce  of  butter  measures  2  level  teaspoons 

2  ounces  of  flour  measures  ^  cup. 

All  recipes  serve  six  persons  unless 
otherwise  indicated. 


WARCOOKBOOK  13 

Liberty  Yeast  Breads 

YEAST  BREADS. 

If  you  have  a  good  rule  for  bread  use  it,  but  in 
place  of  part  of  white  flour  use  one  of  these  other 
grains — either  all  or  part  of  time.  If  dry  yeast  is 
used,  a  sponge  should  be  made  at  night  with  the  liquid 
the  yeast  and  a  part  of  white  flour. 

CORN  MEAL  YEAST  BREAD   (1  loaf) 

l'j4  cups  milk  and  water  or  water  (10  ounces) 

1  tablespoon  fat   (^^  ounce). 

2  teaspoons  salt  (^  ounce). 

2-3  cup  corn  meal  (3  1-3  ounces). 
2^  cups  flour  (9  1-3  ounces). 

y2  cake  compressed  yeast  {}i  ounce). 

%  cup  warm  water  (2  ounces). 

Add  salt  to  liquid  and  bring  to  boiling  point.  Add 
corn  meal  slowly,  stirring  constantly  until  all  is  ad- 
ded. Remove  from  the  fire,  cool  mixture,  and  add  com- 
pressed yeast  softened  in  ^4  cup  warm  water.  Add 
.2  1-3  cups  flour  and  knead.  Let  rise  until  about 
double  its  bulk,  knead  again,  and  put  in  the  pan.  When 
light,  bake  in  a  moderate  oven  for  at  least  an  hour. 

In  mixing  the  dough  the  flour  and  corn  meal  are 
to  be  used  as  separate  ingredients,  because  the  corn 
meal  must  be  scalded  or  a  grainy  bread  results.  When 
the  corn  meal  mixture  is  removed  from  the  stove,  the 
housewife  will  doubt  her  ability  to  add  the  amount  of 
flour  called  for.  The  flour  will  work  in,  as  required, 
but  a  stiffer,  stickier  dough  than  that  to  whch  she  is 
accustomed  will  result. 


14  WARCOOKBOOK 

OATMEAL  YEAST  BREAD  (1  loaf). 

1  cup  milk  and  water,  or  water  (8  ounces). 
1  teaspoon  salt  {%.  ounce). 
1  tablespoon  fat  ( ^  ounce) . 
1  cup  rolled  oats  (2%  ounces). 
2y2  cups  w^heat  flour  (10  ounces). 
^  cake  compressed  yeast  {}i.  ounce). 
}i  cup  warm  water  (2  ounces). 
Scald  liquid  and  pour  it  over  the  rolled  oats  and 
fat,  and  salt.    Let  stand  until  lukewarm  (about  half 
an  hour).    Add  yeast  softened  in  warm  water.    Add 
flour  and  knead.    Let  rise  until  double  its  bulk.  Knead 
again  and  place  in  pan.    When  light,  bake  in  a  mod- 
erate oven  from  45  to  60  minutes. 

POTATO  YEAST  BREAD. 

1/2  cup  milk  and  water,  or  water  (4  ounces). 

4  tablespoons  fat  (2  ounces). 
1^  teaspoons  salt  m,  ounce). 

4  cups  boiled  potatoes. 

8  cups  flour  (32  ounces). 
^  cake  compressed  yeast  {}i  ounce  ) 
%.  cup  warm  water  (2  ounces). 

Introductory  statements: 

Boiled  potatoes  mashed  combined  with  wheat  flour 
may  be  used  in  making  a  bread  of  good  flavor  and 
texture.  The  potato  bread  is  slightly  darker  in  color 
than  patent  flour  bread,  and  is  also  somewhat  moist. 
It  is  relished  by  persons  who  do  not  care  for  any  so- 
called  ''white-bread."  Two  manipulations  are  satis- 
factory. Either  all  the  flour  may  be  added  in  the 
first  mixture,  making  a  dough  which  is  very  stiff  and 
difficult  to  knead,  or  a  part  of  the  flour  may  be  re- 


WARCOOKBOOK  15 

served  and  added  with  the  second  kneading.  In  either 
ease  the  dough  is  soft  at  the  second  handling,  but  af- 
ter baking  it  produces  a  satisfactory  loaf.  The  above 
amounts  make  three  loaves  of  bread. 

RYE  YEAST  BREAD. 

1  cup  milk  and  water,  or  water  (10  ounces). 

1  tablespoon  fat  (>4  ounce). 

1  teaspoon  salt  {j4-  ounce). 
2}i  cups  rye  flour  (7  ounces). 
2j4  cups  wheat  flour  (9  ounces). 

y2  cake  compressed  yeast  (^  ounce). 

2  tablespoons  water  (1  ounce). 

Combine  ingredients.  Mix  into  dough  and  knead. 
Let  rise  until  double  original  bulk.  Knead  again.  When 
again  double  bulk,  bake  about  45  minutes. 

BARLEY  BREAD. 

^  cup  milk.  2  cups  wheat  flour 

^  cup  water.  1  tablespoon  fat 

1  cup  barley  flour,  or  1  teaspoon  salt. 
Ij4  cups  hot  barley  mush  ^  yeast  cake 

}i  cup  lukewarm  water 

Prepare  and  bake  as  rye  bread. 

BRAN  BREAD. 

4  cups  bran  1J4  teaspoons  salt 

2  cups  wheat  flour  3  tablespoons  fat 
^  cup  molasses                   ^  yeast  cake 

2  cups  milk  or  water         ^  cup  lukewarm  water 
Make  sponge,  using  flour.    When  this  is  light  add 
the  bran  and  proceed  as  in  entire  wheat  bread. 


16  WARCOOKBOOK 

Cereal  Quick  Breads 

CORN  MUFFINS  (Eggless) 

1^  cups  corn  meal 
y^  cup  flour 

1  teaspoon  salt 

4  teaspoons  baking  powder 

2  tablespoons  shortening 
lYz  cups  milk 

Sift  the  dry  ingredients  into  a  bowl ;  add  milk  and 
melted  shortening;  beat  well  and  pour  into  well- 
greased  pan  or  miiln'n  tins  and  bake  in  hot  oven  about 
25  minutes. 

CORN  MEAL  SALAD  WAFERS. 

3/2  cup  corn  meal 
3/2  cup  wheat  flour 
1  tablespoon  fat 
^  teaspoon  salt 

3  tablespoons  milk  (about). 

Sift  the  flour,  meal  and  salt  together.  Cut  in  the 
fat  and  add  the  liquid.  The  dough  should  be  stiff 
enough  to  be  rolled  into  a  very  thin  sheet.  Cut  into 
diamonds  or  other  shapes.    Bake  quickly  in  a  hot  oven. 

CORN  FLOUR  GRIDDLE  CAKES. 

1>4  cups  corn  flour 
Yz  teaspoon  soda 
y2  teaspoon  salt 
1  cup  sour  milk 

1  ^^^ 
Sift  the  dry  ingredients  together,  add  the  milk  and 
beaten  egg.    Mix  well  and  cook  on  hot  griddle.    The 
batter  must  be  very  thin. 


WARCOOKBOOK  17 

OATMEAL  MUFFINS. 

iy2  cups  milk  (12  ounces). 
2  eggs  (4  ounces) 
2  tablespoons  fat  (1  ounce) 

1  teaspoon  salt  (^  ounce) 

2  cups  rolled  oats  (5>4  ounces) 

1  cup  flour  (4  ounces) 

4  teaspoons  baking  powder  (1  ounce) 
Pour  milk  over  oats  and  let  soak  ^  hour.     Add 
eggs  and  melted  fat.    Add  to  dry  ingredients,  which 
have  been  sifted  together.     Bake  25  to  30  minutes. 
This  makes  10  to  12  muffins. 

WAFER  CORN  BREAD. 

2  cups  finely  ground  corn  meal 
2  teaspoons  baking  powder 

J^  teaspoon  salt 

1  Qgg 

1  tablespoon  shortening 

2  cups  milk 

2  tablespoons  molasses  (if  desired) 
Mix  thoroughly  corn  meal,  baking  powder  and  salt. 
Add  melted  shortening,  molasses  and  well-beaten  egg. 
Beat  well.  Pour  into  greased  shallow  pans  (the  batter 
should  be  about  }i  inch  deep),  and  bake  in  hot  oven 
until  brown  on  both  sides.  The  bread  should  be  less 
than  y2  inch  thick  when  baked. 

OATMEAL  BISCUIT. 

l>i  cups  flour  1 1-3  cups  oatmeal 

J/2  teaspoon  salt  2-3  cup  water 

ly  teaspoons  baking  powder 
6  tablespoons  shortening 


18  WARCOOKBOOK 

Sift  flour,  baking  powder,  salt  together.  Add  oat- 
meal, melted  shortening  and  enough  water  to  make  a 
soft  dough.  Roll  out  thin  on  floured  board;  cut  with 
biscuit  cutter  and  bake  in  greased  pan  in  moderate 
oven  about  20  minutes 

BUCKWHEAT  MUFFINS. 

1  cup  buckwheat 
1  cup  wheat  flour 
4  teaspoons  baking  powder 
1  teaspoon  salt 
1^  cups  milk 
1  egg 

1  teaspoon  melted  fat 

Sift  together  dry  ingredients,  combine  the  milk, 
beaten  eggs,  melted  fat  and  molasses.  Add  the  liquid 
to  the  dry  ingredients.  Mix  well  and  bake  one-half 
hour  in  a  moderately  hot  oven. 

CORN  DODGERS. 

2  cups  corn  meal 

1  teaspoon  salt 

2  teaspoons  fat 

194  cups  boiling  water 
Pour  boiling  water  over  other  materials.     Beat 
well.     When  cool  form  into  thin  cakes  and  bake  y^ 
hour  in  a  hot  oven. 

^'CORN  HOT"  MUFFINS 

1  cup  Corn  Hot 

1  cup  Graham  flour 

2  teaspoons  baking  powder 
y2  teaspoon  salt 

^  cup  sweet  milk 
1  egg 


WARCOOKBOOK  19 

Pour  milk  over  Corn  Hot  and  let  stand  ten  min- 
utes. Mix  dry  ingredients ;  beat  egg  light  and  add  to 
milk  and  mix  with  dry  ingredients.  Put  into  well 
greased  muffin  pans  and  bake  fifteen  or  twenty  min- 
utes in  hot  oven. 


BROWN  BREAD  (BAKED) 

1  cup  Graham  flour 

1  cup  sour  milk 

1  cup  corn  meal 

1  cup  rye  or  wheat  flour 

1  teaspoon  soda 

1  teaspoon  salt. 

Mix  as  steamed  brown  bread  and  bake  one  hour 
in  a  moderate  oven. 


NUT  BREAD. 

3  cups  Graham  flour 

5  teaspoons  baking  powder 
1^  teaspoons  salt 

34  cup  corn  syrup 
1^  cups  milk  and  water 

1  cup  chopped  nuts  (not  too  fine),  or 

1  cup  raisins,  washed  and  floured 

Mix  together  flour,  baking  powder  and  salt;  add 
milk  and  water,  sugar  or  corn  syrup  and  nut  meats  or 
raisins.  Put  into  greased  loaf  pan,  allow  to  stand 
thirty  minutes  in  warm  place.  Bake  in  moderate  ov- 
en forty  to  forty-five  minutes. 


20  WARCOOKBOOK 

BOSTON  BROWN  BREAD 

1  cup  corn  meal  or  corn  flour 
1  cup  rye  meal 
1  cup  Buckwheat  flour 
2y2  teaspoons  soda 

1  teaspoon  salt 
^  cup  molasses 

2  cups  sour  milk,  or 
ly^  cups  sweet  milk. 

Mix  and  sift  the  dry  ingredients  and  add  the  mo- 
lasses and  milk.  Beat  thoroughly  and  steam  3>4 
hours  in  well-buttered,  covered  molds.  Remove  the 
covers  and  bake  the  bread  long  enough  to  dry  the  top. 
This  may  be  made  also  with  1^  cups  corn  meal  and 
rye  meal.    This  serves  eight  people. 

RYE  CINNAMON  ROLLS. 

2  cups  rye  flour 

2  tablespoons  raisins  cut  in  small  pieces 
4  teaspoons  baking  powder 
2  tablespoons  sugar 
3/2  teaspoon  salt 
4  tablespoons  fat 

Water  or  condensed  milk  to  make  a  soft  dough 
(about  2-3  cup). 

Roll  the  dough  about  ^  inch  thick  and  spread  on 
it  a  little  melted  fat  and  the  following  mixture:  1 
teaspoon  cinnamon,  3  tablespoons  sugar,  1  tablespoon 
flour,  1  tablespoon  water.  Roll  the  sheet  of  dough  into 
a  cylinder  and  cut  off  ^  inch  slices.  Spread  the  top 
with  sugar  and  cinnamon  mixture,  and  bake.  The 
dough  may  be  sprinkled  with  sugar  and  cinnamon  as 
preferred. 


WARCOOKBOOK  21 

BARLEY  SPOON  BREAD. 

4  cups  boiling  water 
1  teaspoon  salt 

1  cup  barley  meal 

2  eggs 

2  tablespoons  drippings 
Add  barley  meal  to  boiling  salted  water,  stirring 
constantly.    Cook  in  a  double  boiler  one  hour.     Cool 
and  add  well-beaten  eggs  and  fat.    Turn  into  an  oiled 
dish  and  bake  in  a  moderate  oven  ^  hour. 

POTATO  CORN  MEAL  MUFFINS. 

2  tablespoons  fat 
1  egg  well  beaten 
1  cup  milk 

1  cup  mashed  potatoes 
1  cup  corn  meal 
4  teaspoons  baking  powder 
1  teaspoon  salt 
Mix  in  order  given.    Bake  40  minutes  in  hot  oven. 
This  makes  13  muffins. 

RYE  BISCUIT. 

1  cup  rye  flour 

1  cup  white  flour  or  corn  flour 
4  teaspoons  baking  powder 

y2  teaspoon  salt 

2  teaspoons  sugar 

3  tablespoons  shortening 

2-3  cup  liquid  (milk  and  Avater) 
Mix  and  sift  dry  ingredients.    Chop  in.  shortening 
till  very  fine.     Add  liquid  carefully  to  make  a  soft 
dough.    Pat  out  on  a  floured  board  and  cut.    Bake  in 
an  ungreased  pan  10  to  12  minutes  in  a  hot  oven. 


22  WARCOOKBOOK 

SPOON  BREAD. 

Yi  cup  coarse  meal  ^  teaspoon  salt 

1  pint  scalded  milk  1  egg 

1  cup  cooked  rice 
1  tablespoon  oleomargarine 
1  teaspoon  baking  powder 
Scald  meal  with  milk;  add  shortening,  salt,  and 
rice  and  ^gg  well-beaten.    Lastly  add  baking  powder. 
Pour  in  a  baking  dish  and  bake  for  30  minutes  in  a 
moderate  oven. 

Serve  with  a  spoon.    If  fine  meal  is  used,  change 
the  quantity  to  ^  cup. 

SPOON  CORN  BREAD. 

2  cups  water  1  tablespoon  butter 

1  cup  milk  2  teaspoons  salt 

1  cup  white  cornmeal  2  eggs 
Mix  boiling  water  and  corn  meal  and  bring  sloAvly 
to  the  boiling  point  and  cook  5  minutes.  Add  eggs 
well-beaten  and  other  ingredients.  Beat  thoroughly 
and  bake  in  well-greased  pan  for  25  minutes  in  a  hot 
oven.  Serve  from  same  dish  with  a  spoon.  This 
serves  six  people. 

OATMEAL  BISCUITS. 
1  cup  oatmeal 

1  cup  rye  or  white  flour 

2  tablespoons  fat 

2  tablespoons  baking  powder  liquid 

1  teaspoon  salt. 
Mix  the  fat  and  flour,  which  has  been  sifted,  with 
the  baking  powder  and  salt.  Add  enough  liquid  to 
make  a  soft  dough.  Turn  onto  a  floured  board  and 
roll  to  about  one-half  inch  in  thickness.  Cut  with  a 
floured  biscuit  cutter.    Bake  about  15  minutes. 


WARCOOKBOOK  23 

Breakfast  Cereals 

CORN  MEAL  MUSH 

1  cup  eornmeal 
y2  cup  cold  water 

1  teaspoon  salt 

3  cups  boiling  water 

Mix  meal  with  cold  water  and  salt,  add  to  boiling 
water.  Boil  5  minutes.  Steam  in  double  boiler  three 
hours. 

FRIED  MUSH. 

Mush  left  over  from  breakfast  may  be  packed  in 
greased  moulds  and  covered,  which  will  prevent  crust 
from  forming.  The  next  morning,  slice  thinly,  dip  in 
flour  or  meal  and  saute. 

FRIED  MUSH  WITH  CHEESE. 

y^  cup  eornmeal 

2  bups  boiling  water 
Yi  teaspoon  salt 

Yz  teaspoon  paprika 
Y2  cup  grated  cheese 
1  cup  tomato  sauce 

3  tablespoons  fat  for  sauting 

Stir  eornmeal  gradually  into  boiling  salted  water. 
Cook  over  direct  flame,  stirring  constantly,  for  12 
minutes ;  cook  over  hot  water  for  1  hour.  Stir  grated 
cheese,  through  mush,  add  paprika  and  turn  into 
moulds.  Cool  until  mush  is  ready  to  slice.  Cut  into 
thin  slices  and  saute  until  golden  brown.  Serve  with 
tomato  sauce. 


24 


WAR     COOK     BOOK 


OATMEAL  HASH. 

2y2  quarts  water 
lyi  cups  rolled  oats 

2  onions  sliced 

5  potatoes  cut  in  small  pieces 

1  tablespoon  cornstarch 

2  tablespoons  fat. 

Boil  the  water  and  add  oatmeal,  potato  and  onion, 
3^  tablespoon  of  salt,  and  ^  teaspoon  pepper.  Cook 
for  Yz  hour.  Brown  cornstarch  with  fat  and  add  to 
soup.  Cook  until  thick.  One  cup  of  tomatoes  adds 
to  the  flavor. 

LEFT  OVER  CEREALS. 
Griddle  Cakes  Made  with  Oatmeal,  Rice,  Hominy 

OR  CORNMEAL  MuSH. 

A  general  recipe  w^hich  may  be  varied  to  suit  the 
materials  on  hand  follows : 


LIQUID 

FLOUR 

EGG 

1  Cup  Sweet 
Milk 

1  Cup  Sour 
Milk 

U  to  n  Cups 
i  Cup 

1   (if  desired) 
1   (if  desired) 

FAT 

SALT 

BAKING 
POWDER 

SODA 

1  Tablespoon 
1  Tablespoon 

I  Teaspoon 
\  Teaspoon 

3  Teaspoons 

^  Teaspoon 

WARCOOKBOOK  25 

Combine  the  milk,  beaten  egg  and  melted  fat.  Add 
this  liquid  in  portions  to  the  flour  which  has  been  sift- 
ed with  the  other  dry  ingredients. 

The  cooked  cereal  may  be  used  with  the  flour  in 
the  following  proportions: 

1  cup  liquid    from  1-3  cup  cooked  cereal 

and 
1-3  cup  flour 
to  1  cup  cooked  cereal 
and 
1  cup  flour 
A  little  more  or  less  flour  may  be  necessary  de- 
pending upon  the  amount  of  water  used  in  cooking 
the  cereal.    The  batter  should  be  thin  enough  to  spread 
on  the  griddle  but  should  not  run. 

HOMINY  CROQUETTES. 

2  cups  cold  cooked  hominy 
2  or  3  tablespoons  milk 

1  Ggg 

2  tablespoons  fat 
y^  teaspoon  salt 

1-16  teaspoon  white  pepper 

2  tablespoons  chopped  parsley 

Bread  crumbs  enough  to  make  right  consist- 
ency. 

Warm  the  hominy  and  milk  in  a  double  boiler.  Add 
the  beaten  egg,  butter  and  seasoning.  Cook  until  egg 
thickens.  Spread  mixture  on  a  shallow  plate  to  cool, 
then  shape.  Roll  in  fine  bread  crumbs  which  have 
been  seasoned  with  salt  and  pepper.  Dip  in  beaten 
egg  and  roll  in  crumbs  again.  Cook  in  deep  fat  until 
brown.    Drain  on  unglazed  paper. 


26  WARCOOKBOOK 

COOKED  CEREAL  MUFFINS. 

J4  cup  flour 

4  teaspoons  baking  powder 
J4  teaspoon  salt 
1  cup  cooked  cereal 
^cnp  milk 
1  egg 

1  tablespoon  melted  fat 
Sift  together  the  dry  ingredients.  Add  the  milk, 
beaten  egg  and  melted  fat  to  cooked  cereals.  Beat 
thoroughly.  Finally  add  the  sifted  dry  ingredients. 
Mix  well.  Bake  in  greased  muffin  tins  about  >4  hour 
in  a  moderately  hot  oven. 

Other  cooked  cereals  or  mashed  potatoes  may  be 
used  in  this  recipe.  If  the  dough  is  too  soft,  add  a 
little  more  flour,  if  too  thick  a  little  more  cereal. 

VEGETABLE  SUBSTITUTE  FOR  WHEAT. 

IRISH  POTATO  AND  SWEET  POTATO  are  substi- 
tutes for  wheat.  Five  pounds  of  potatoes  are  equal 
to  one  pound  of  grain.  Potatoes  are  three-fourths 
water,  so  greater  weight  is  required  to  be  equiva- 
lent to- flour. 

As  A  Food — The  Irish  potato  is  rich  in  the  substances 
which  regulate  the  body,  also  contains  elements 
which  promote  growth  in  the  bodies  of  children 
and  repair  in  adults.  The  potato  proteins  or  body 
building  substances  are  fairly  well  balanced,  its 
starch  is  just  as  digestible  as  starch  of  wheat. 

In  the  American  home,  potatoes  are  used  as  a 
flavoring  food  and  not  as  a  substitute  for  bread. 
We  should  increase  our  average  consumption  from 
7  ounces,  or  one  large  potato,  to  11  ounces,  or  two 
potatoes  a  day,  and  let  it  replace  a  portion  of  the 


WARCOOKBOOK  27 

wheat  flour  we  want  to  conserve.  Irish  and  sweet 
potatoes  can  be  combined  with  wheat  flour  and 
made  into  excellent  bread. 

The  following  ways  of  preparing  potatoes  are  sug- 
gested : 

Boiled 

Steamed 

Baked 

Stufted  baked 

Scalloped 

Creamed 

Riced 

Mashed 

Franconia 

A  la  Goldenrod 

Soup 

Salad 

Stuffing  for  fowls 
Sweet  Potatoes — 

Boiled 

Baked 

Mashed 

Glazed 

Browned 

Croquettes 

Sweet  potato  and  apples 

ROOT  VEGETABLES  AS  SUBSTITUTES  FOR 
WHEAT 

Beets,  Carrots,  Turnips,  Parsnips,  Salsify,  are 
splendid  foods  and  can  be  used  as  partial  substitutes 
for  wheat  bread.  Approximately  eight  pounds  are 
equal  to  one  pound  of  wheat  flour.  At  present  they 
are  used  for  flavor  only,  and  their  great  value  as  food 
neglected. 


28  WARCOOKBOOK 

Meats 

WAYS  OF  REDUCING: 

We  can  reduce  our  consumption  of  beef,  mutton 
and  pork — 

(1)  By  using  other  foods  which  serve  the  same  pur- 

pose in  the  diet; 

(2)  By  serving  smaller  portions  of  meat; 

(3)  My  using  meat  less  frequently; 

(4)  By  paying  careful  attention  to  the  use  of  meat 

bone,  fat  and  small  portions  commonly  trimmed 
off  and  thrown  away ; 

(5)  By  utilizing  all  left-overs ; 

(6)  By  utilizing  all  cuts  and  organs  of  the  animal  to 

the  best  advantage; 

( 7 )  By  combining  meat  with  other  foods  in  such  a  way 
that  the  meat  flavor  is  extended; 

(8)  By  using  meat  substitutes. 

TOUGH  CUTS  OF  MEAT. 

These  can  be  made  tender  in  preparation  by  using 
low  moist  heat  for  a  long  cooking  period;  by  hacking 
as  in  flank  steak;  by  pounding  as  in  Swiss  steak;  or 
by  grinding  as  in  Hamburger  steak,  to  break  up  the 
connective  tissue  and  muscle  fibers. 

PROCESSES  FOR  COOKING  MEAT. 

If  we  reduce  meat  cooking  to  its  simplest  terms,  we 
find  there  are  only  three  processes  for  cooking  meat. 
The  process  w^e  choose  depends  on  the  cut  we  have  and 
the  results  we  desire.    They  are : 

1.  Application  of  intense  heat  to  keep  in  the  juices  as 
in  broiling  and  roasting  of  tender  cuts. 


WARCOOKBOOK  29 

2.  Use  of  lower  temperature  (in  almost  cold  water  and 

heating  slowly  to  less  than  boiling  point)  to  ex- 
tract juices  as  in  making  soups  from  soup  bones, 
gristle  and  very  tough  cuts. 

3.  By  a  combination  of  these  two  processes  which  con- 

sists in  searing  meat  over  and  then  stewing  it. 
The  recipes  following  illustrate  these  three  pro- 
cesses and  modifications  of  it. 

ITALIAN  METHOD  FOR  MAKING  A  TOUGH 
STEAK  TENDER. 

Spread  a  tough  steak  with  oil.  Allow  to  remain 
several  hours.  Broil  quickly,  searing  outside  first, 
then  allowing  it  to  cook  more  slowly.  When  done, 
moisten  it  with  1  tablespoon  vinegar.  This  softens 
the  fibers. 

Meat  Substitutes 

Animal  Organs. 

LIVER. 

Veal  liver  is,  of  course,  preferable,  but  beef  liver 
may  be  made  quite  tender  by  boiling  before  cooking 
in  the  ordinary  way.  After  boiling  until  tender,  cut 
in  half  inch  slices,  remove  the  outside  skin  and  veins, 
and  dredge  with  cornmeal.  Have  ready  a  hot  frying 
pan  and  a  few  slices  of  the  portion  of  the  bacon  which 
'is  not  used  for  the  army.  Pry  out  the  bacon  and  re- 
move to  hot  platter.  Fry  the  slices  of  liver  in  the 
bacon  fat.    Serve  with  bacon. 

SWEET  BREADS. 

Sweetbreads  spoil  quickly  and  should  be  removed 
from  the  paper  as  soon  as  possible.  Plunge  into  cold 
water  and  let  it  stand  one  hour,  changing  water  two 


30  WARCOOKBOOK 

or  three  times.  Put  in  acidulated  salted  boiling  water 
and  cook  slowly  thirty  minutes.  Drain  and  plunge 
into  cold  water  to  keep  white  and  firm. 

BROILED  SWEETBREADS. 

After  parboiling  as  above,  split  crosswise.  Season 
with  salt  and  pepper  and  broil  eight  minutes.  Serve 
with  lemon  butter  made  by  creaming  four  tablespoon- 
fuls  oleomargarine  and  adding  slowly  two  tablespoons 
of  lemon  juice. 

KIDNEYS. 

1  pair  kidneys 

2  tablespoonfuls  oleomargarine 
2  tablespoonfuls  corn  flour 

1  cup  water 

1  teaspoon  salt 

1  teaspoon  kitchen  bouquet 

1  tablespoonful  mushroom  catsup 

2  tablespoonfuls  orange  juice 
1  teaspoonful  lemon  juice 

Cayenne  pepper 

Split  fresh  kidneys  in  halves,  remove  white  fat  and 
sinews  from  center.  Cover  with  cold  water  and  let 
heat  over  moderate  fire.  Just  before  boiling  point  is 
reached,  drain  from  the  water  and  cut  into  small 
pieces.  Cover  with  cold  water  and  heat  again,  but  not 
letting  the  water  reach  the  boiling  point,  as  that  will 
toughen  the  kidneys  and  they  will  have  to  be  boiled 
a  long  time  to  make  them  tender  again.  Make  a  sauce 
by  browning  the  oleomargarine  in  a  pan,  adding  the 
flour,  liquid  and  other  ingredients. 


WARCOOKBOOK  31 


BRAISED  TONGUE. 


1  beef  tongue 
1-3  cup  carrots,  diced 

1  sprig  parsley 
1-3  cup  onions 
yi  cup  celery,  diced 
Place  tongue  in  fireless  cooker  vessel  and  heat  to 
boiling.    Place  in  fireless  cooker  with  hot  plate.    Leave 
two  or  three  hours.     Take  out  and  remove  skin  and 
roots.    Place  back  in  fireless  cooker  pan  and  surround 
with  vegetables.    Add  four  cups  of  sauce  made  accord- 
ing to  the  next  recipe.    Cover  closely,  reheat  stone  and 
return  to  fireless  cooker.     Bake  two  to  three  hours 
longer. 

SAUCE  FOR  BRAISED  TONGUE. 

Melt  ^  cup  oleomargarine.  Add  ^  cup  corn  flour 
and  stir  together  until  well  browned.  Add  gradually 
4  cups  of  hot  water  in  which  the  tongue  was  cooked. 
Season  with  salt,  pepper  and  1  teaspoon  Worcester- 
shire sauce.  One  and  one-half  cups  strained  tomatoes 
may  be  substituted  for  part  of  the  water. 

STUFFED  HEART. 

Wash  heart  well,  removing  veins,  arteries  and  clot- 
ted blood.  Stuff  with  a  dressing  made  from  one  cup 
breadcrumbs,  three  tablespoonfuls  corn  oil,  small 
onion,  sage  and  parsley.  Brown  the  heart  in  a  small 
amount  of  fat  in  the  fireless  cooker  vessel.  Be  sure  it 
is  well  browned  on  all  sides.  Add  a  cup  and  a  half 
of  hot  water,  a  bay  leaf,  two  cloves  and  a  fourth  tea- 
spoonful  of  peppercorns.  Heat  to  boiling  and  place 
in  fireless  cooker  with  well-heated  stone.    Leave  for  3 


32  WARCOOKBOOK 

to  4  hours.  Just  before  serving,  lift  from  the  liquor 
and  brown  in  oven.  Thicken  the  stock  and  use  as 
gravy. 

PIGS'  FEET. 

Get  fresh,  well-cleaned  pigs'  feet  and  have  them 
split  down  the  center;  w^ash  w^ell  and  bring  to  a  boil 
in  enough  water  to  cover.  Place  in  fireless  cooker  with 
well-heated  stone  for  four  to  five  hours.  At  the  end 
of  this  time  they  should  be  thoroughly  softened.  Make 
a  batter,  using  one  cup  of  milk,  one  and  a  fourth  cups 
of  corn  flour,  one  egg,  one  teaspoonful  of  baking  pow- 
der and  one  teaspoonful  of  salt.  Dip  pigs'  feet  in  this 
mixture  and  saute  in  small  amounts  of  vegetable  oil 
until  golden  brown. 

HEAD-CHEESE. 

Dress  one  hog's  head — or  half  a  head,  if  a  smaller 
quantity  is  desired — remove  excess  fat.  Cover  re- 
mainder with  water  and  cook  slowly  until  meat  falls 
from  the  bones.  Highly  season  the  water  during  cook- 
ing with  salt,  pepper,  sage.  Take  from  the  stock  and 
concentrate  the  stock  to  one-half  its  original  volume. 
Cut  meat  in  small  pieces,  some  of  which  may  be  re- 
served for  scrapple.  Eeheat  in  stock,  put  in  mold  to 
cool  and  set.  Pigs'  feet  may  be  added  to  the  head- 
cheese. 


WARCOOKBOOK  33 

MEAT  STRETCHERS. 
CURRY  BRISKET  WITH  RICE  BORDER. 

2  pounds  brisket 

1  teaspoon  curry  powder  (mixture  of  spices) 

1  tablespoon  chopped  celery  tops 

1  teaspoon  celery  seed,  or 
y2  teaspoon  celery 

2  cups  cut  onion 
1  tablespoon  flour 

1  teaspoon  salt 

Wipe  meat  with  wet  cheesecloth,  cut  in  thin  slices 
or  cubes,  seer  in  hot  skillet ;  if  meat  is  very  dry,  take 
a  piece  of  suet  to  prevent  meat  from  sticking.  Sear  on 
all  sides,  then  put  in  boiler  and  cover  with  boiling 
water,  then  put  into  cooker  and  let  cook  overnight.  In 
skillet  where  meat  was  seared  put  onion  and  fry  a  light 
brown,  add  to  meat,  add  salt  and  boil  slowly  until 
meat  is  tender.  This  method  is  used  where  there  is  no 
cooker.  Mix  flour  and  curry  powder  with  a  little  cold 
water  and  boil  3  minutes.  Serve  with  boiled  rice 
border. 

MEAT  PIE  WITH  POTATO  CRUST. 

2  cups  cooked  meat 
1  small  onion 

1  tablespoon  parsley 

Seasonings,  salt  and  pepper 
J4  cup  stock 

Grind  meat,  mix  with  other  ingredients,  place  in 
baking  dish.  Arrange  seasoned  mashed  potatoes  on 
top,  set  in  oven  to  brown.  . 


34  WARCOOKBOOK 

Game 

FRIED  RABBIT. 

A  young  and  tender  rabbit  is  more  palatable  when 
fried.  Cut  in  pieces  suitable  for  cooking.  Dip  in 
cornmeal  and  brown  in  fat.  Cover  vessel  well  and  al- 
low to  cook  slowly  until  each  piece  is  thoroughly  done. 
Remove  rabbit  and  make  a  gravy,  using  corn  flour  and 
milk.    Season  with  salt  and  pepper. 

RABBIT  SAUSAGE. 

Where  large  numbers  of  rabbits  are  available,  they 
may  be  utilized  by  making  them  into  sausage.  Dress 
and  bone  out  the  rabbit.  Add  one-fourth  as  much 
pork  fat  as  there  is  rabbit  meat.  Grind  all  through 
meat  chopper.    Season  with  salt,  pepper  and  sage. 

RABBIT  IN  CASSEROLE. 

1  rabbit 
%  cup  drippings  or  other  fat 

1  cup  hot  water 

2  cups  meat  stock,  or 

thickened  gravy 
1  teaspoon  lemon  juice 
bit  of  bay  leaf 

Dress  the  rabbit  and  separate  into  pieces  at  the 
joints.  Season  with  paprika  and  salt.  Cook  in  the 
fat  until  a  golden  brown.  Transfer  the  meat  to  a  cas- 
serole with  1  cup  of  hot  water  and  cover.  Bake  in  a 
moderate  oven  about  one-half  hour  then  add  the  stock 
or  gravy,  lemon  juice  and  bay  leaf.  Continue  cooking 
in  the  oven  about  3  hours. 


WARCOOKBOOK  35 

MEAT  SOUFFLE. 

Make  a  cream  sauce  of  1  pint  hot  milk,  2  table- 
spoons fat,,  4  tablespoons  cornstarch,  salt,  pepper.  Sea- 
son with  chopped  parsley  and  onion  juice.  Stir  into 
it  1  to  2  cups  chopped  meat,  chicken,  tongue  or  lamb. 
When  hot,  add  beaten  yolks  of  2  eggs.  Cook  1  minute 
and  set  away  to  cool.  Then  stir  in  whites  of  eggs  beat- 
en stiff.    Bake  in  buttered  dish.     Serve  immediately. 

RABBIT  MOULD. 

Dress  and  cut  up  a  rabbit.  Cook  slowly  in  season- 
ed boiling  water  until  meat  falls  from  the  bone.  Re- 
move rabbit.  Concentrate  soup  stock  to  2  cups.  Strain 
and  skim  off  fat.  Decorate  bottom  of  mold  with  pars- 
ley and  slices  of  hard  cooked  eggs.  Soak  1  tablespoon 
Knox  gelatin  in  cold  water  and  add  to  hot  liquid.  To 
this  add  the  diced  meat,  ^  cup  diced  celery  and  3  or 
4  strips  pimento.  Pour  all  into  a  mould  to  set.  Other 
diced  vegetables  may  be  added  if  desired.  Serve  with 
boiled  salad  dressing. 


36  WARCOOKBOOK 


Fish 


"WHY  EAT  MORE  FISH. 

1.  It  supplies  building  material,  nationally  more  eco- 

nomical. 

2.  They  feed  on  water  material — can  be  produced  more 

cheaply.    Cereals  are  used  in  production  of  meat. 

3.  Cheaper — if  properly  selected. 

REASON  FISH  ARE  NOT  MORE  GENERALLY 
USED. 

1.  Lacks  flavor.    This  can  be  added  in  preparation  if 

proper  care  is  taken. 

2.  Fish  has  not  been  properly  handled  in  shipping  and 

in  local  stores,  on  which  account  there  has  been  a 
deterioration  in  flavor. 

3.  We  are  conservative — eat  only  the  kinds  we  know. 

These  are  not  available  all  during  the  year  and 
the  price  is  forced  up  during  the  seasons  when  it 
is  available. 

BUYING  OF  FISH. 

1.  Find  the  varieties    recommended   by    the    United 

States  Government  and  ask  for  them.  Insist  that 
your  dealer  carry  them.  Look  up  their  food 
value  and  the  best  methods  for  their  preparation. 

2.  In  winter,  use  frozen  fish.    Thaw  out  slowly  either 

in  refrigerator  or  in  cold  water. 

3.  Use  fish  all  the  week,  so  that  the  demand  will  be 

extended  and  it  will  be  possible  to  get  it  on  an- 
other day  than  Friday. 


WARCOOKBOOK  37 

4.  A  large  niimber  of  perfectly  good  fish  are  being 

wasted  each  year  because  there  is  no  demand  for 
them.  We  are  too  conservative  and  cling  to  the 
use  of  certain  well-known  varieties,  while  others 
equally  good  are  not  used. 

5.  If  possible,  buy  local  fish,  to  avoid  shipping.    This 

rule  does  not  hold  in  winter,  when  it  is  almost 
impossible  to  get  river  fish. 

NEW  KINDS  OF  FISH  ESPECIALLY  EE COM- 
MENDED BY  BUREAU  OF  FISHERIES. 
BOWFIN. 

A  lover  of  sluggish  waters — Great  Lakes,  Missis- 
sippi Valley  from  Minnesota  to  the  Gulf,  and  in  the 
East  from  New  York  to  Florida.  Can  be  speared — 
in  some  cases  are  so  close  together  that  two  may  be 
speared  at  one  thrust.  When  guarding  the  young  may 
be  caught  with  the  hand.  Fresh,  the  flesh  is  soft;  is 
most  desirable  smoked. 

BURBOT. 

Fresh-water  cousin  to  the  cod.  From  Arctic  Circle 
to  Ohio  and  Missouri,  especially  in  the  Great  Lakes 
and  the  larger  waters  of  New  England,  New  York, 
Canada  and  Alaska.  Is  sold  skinned,  dressed  and  de- 
capitated.   May  be  obtained  salted. 

POINTS  TO  BE  REMEMBERED  IN  THE 
PREPARATION  OF  FISH. 

1.  It  is  tender;  therefore,  long  cooking  for  tenderness 

is  not  necessary. 

2.  Flavor  should  be  retained  and  added. 


38  WARCOOKBOOK 

3.  Most  fish  lack  fat ;  therefore,  the  addition  of  it  is 

desirable  from  the  standpoint  of  food  value  as 
well  as  flavor. 

4.  Small  pieces  of  the  thin  portion  of  fish  which  are 

ordinarily  cut  off  as  trimmings,  and  are  sold 
cheaper  than  the  regular  cuts,  may  be  used  very 
acceptably  in  chowder.  It  is  also  a  good  way  to 
use  left-over  fish.  The  fish  may  be  minced  and 
the  bones  boiled  for  the  stock. 
Methods  commonly  used  are:  Frying,  Broiling, 
Baking,  Boiling,  Steaming. 

SAUCES  FOE  FISH. 
MAITRE  D 'HOTEL  BUTTER. 

yi  cup  butter  substitute 

^  teaspoon  salt 

1-3  teaspoon  pepper 

54  tablespoon  finely  chopped  parsley 

yi  tablespoon  lemon  juice 
Cream  butter  in  a  bowl  and  with  small  wooden 
spoon  work  until  creamy.    Add  salt,  pepper  and  pars- 
ley, then  lemon  juice  very  slowly. 

HOLLANDAISE  SAUCE, 

3^  cup  butter  substitute 
2  eggs  (yolks  only) 
1  tablespoonful  lemon  juice 
J4  teaspoon  salt 

A  few  grains  cayenne  pepper 
1-3  cup  boiling  water 

Put  one-third  butter  in  a  sauce-pan  with  the  yolks 
of  the  eggs  and  lemon  juice.    Place  over  hot  water  and 


WARCOOKBOOK  39 

stir  constantly  until  the  butter  is  melted.  Then  add 
one-third  more  of  the  butter  and,  as  it  thickens,  the 
last  of  the  butter.  Add  the  water  and  cook  one  min- 
ute.    Season  with  salt  and  cayenne. 

SPANISH  MACKEREL. 

Cream  and  wash  well,  bone.     Fill  with  a  stuffing 
prepared  from  the  following  ingredients : 
2  cups  bread  crumbs 
y^.  cup  oil 

small  onion,  sliced 
^  teaspoon  sage 

chopped  celery  and  parsley 
Lay  in  pan,  cover  with  strips  of  salt  pork  and  bake 
20  or  30  minutes.    Any  other  fish  may  be  prepared  in 
the  same  way. 

SMOKED,  SALTED  OR  DRIED  FISH. 
SALT  FISH. 

Salt,  smoked  and  dried  fish  must  be  freshened  by 
soaking  in  water  from  12  to  24  hours  and  in  some  cases 
even  longer.  After  freshening  it  may  be  prepared  by 
baking  or  broiling.  It  should  not  be  cooked  at  too 
high  a  temperature  or  the  fibers  of  the  fish  are  hard- 
ened too  much.  A  dry  salt  fish  is  very  good  if  baked 
in  milk. 

ESCALLOPED  FINNAN  HADDIE 

1  cup  flaked  finnan  haddie 

2  hard-cooked  eggs  (minced) 
1-3  cup  bread  crumbs 

1  cup  milk 

2  tablespoonfuls  fat 

2  tablespoonfuls  butter 
Salt  and  pepper 


40  WARCOOKBOOK 

Make  a  cream  sauce,  melting  the  butter,  stirring 
in  flour,  adding  the  milk  and  bringing  to  a  boil.  Place 
in  the  baking  dish  a  layer  of  finnan  haddie  and  a  layer 
of  egg  until  all  are  used  up.  Pour  cream  sauce  over 
and  cover  with  crumbs.  Place  in  oven  to  heat  through 
and  brown  the  crumbs. 

The  smoked  bowfin  carp  may  be  prepared  in  the 
same  way. 

FISH  BALLS. 

1  cup  salt  codfish 

2  heaping  cups  potatoes 

1  egg 

y2  tablespoon  fat 
Ys  teaspoon  pepper 
Wash  fish  in  cold  water  and  pick  in  very  small 
pieces.  Wash,  pare  and  soak  potatoes  cutting  in  pieces 
of  uniform  size  before  measuring.  Cook  fish  and  po- 
tatoes in  boiling  water  to  cover  until  potatoes  are  soft. 
Drain  thoroughly  through  strainer,  return  to  kettle  in 
which  they  were  cooked  and  mash  thoroughly ;  add  fat, 
egg,  well-beaten,  and  pepper.  Beat  with  a  fork  2  min- 
utes. Add  salt  if  necessary.  Take  up  by  spoonfuls, 
put  in  frying-basket  and  fry  one  minute  in  deep  fat 

SCALLOPED  FISH  AND  POTATOES. 

2  cups  cooked  fish  (salt  or  fresh) 
2  cups  mashed  potatoes 

1^  cups  skimmed  milk 

1  tablespoon  fat 

1  tablespoon  cornstarch 
^  teaspoon  salt 
j/i  teaspoon  pepper 

1  teaspoon  chopped  parsley 

1  teaspoon  finely  chopped  onion 


WAR     COOK     BOOK  41 

Make  a  sauce,  milk,  fat,  cornstarch,  salt,  pepper, 
parsley  and  onion,  add  to  fish.  Put  into  a  baking  dish 
and  cover  with  mashed  potatoes  and  bake  until  well 
browned.  Garnish  with  hard-cooked  egg  and  chopped 
parsley. 

FISH  CHOWDER. 

2  pounds  haddock  or  cod 
Slice  salt  pork 

Y-z  onion 
4  potatoes 

3  pints  cold  water 
1  pint  hot  milk 

6  chowder  crackers 
lYz  teaspoons  salt 
Pepper  to  taste 

Have  head,  skin  and  bones  removed  from  fish  at 
the  market,  and  take  these  home  with  the  fish.  Cut  fish 
in  1-inch  pieces.  Put  head,  skin  and  bones  in  a  kettle 
with  the  cold  water.  Allow  it  to  come  slowly  to  the 
boiling  point  and  then  simmer  ^  hour.  Strain  this 
water  and  return  it  to  the  kettle,  throwing  away  the 
head,  bones  and  skin.  Cut  the  pork  in  small  pieces, 
put  in  frying  pan  with  the  onion  and  fry  until  brown. 
Strain  fat  into  kettle  with  the  fish  water  and  add  the 
potatoes  (washed,  pared  and  cut  up) .  When  these  are 
nearly  cooked,  add  the  fish.  Do  not  break  the  fish  by 
stirring.  Add  hot  milk,  salt  and  pepper.  Put  the 
crackers  in  a  soup  dish  and  soften  with  a  little  cold 
milk  before  pouring  in  the  hot  chowder.    Serve  at  once. 


42  WARCOOKBOOK 

CANNED  FISH. 

SALMON  LOAF. 

1  cup  cooked  hominy 
1  teaspoon  salt 
Ys  teaspoon  pepper 
1  beaten  egg 

1  cup  cooked  salmon 

Mix  in  order  given,  pack  in  greased  mold  and  steam 
one  hour.  Turn  on  to  platter,  pour  on  a  white  sauce 
and  garnish  with  hard-cooked  eggs,  olives  and  pars- 
ley. 

JELLIED  FISH. 
^  cup  cooked  flaked  fi^h 

2  tablespoons  chopped  capers  and  pimentos 
1  tablespoon  granulated  gelatin 

1  cup  boiling  water 

2  tablespoons  lemon  juice 
%.  teaspoon  salt 

2  tablespoons  cold  water 
Mix  the  fish  and  capers.  Arrange  in  a  mold.  Soak 
the  gelatin  in  2  tablespoons  of  cold  water.  Add  the 
boiling  water  and  stir  until  the  gelatin  dissolves,  then 
add  the  lemon  juice  and  salt.  Pour  this  jelly  care- 
fully over  the  fish  and  set  in  a  cool  place  to  harden. 
Cut  into  portions  and  serve  on  lettuce  with  salad  dres- 
sing. If  desired,  celery  or  hard  boiled  eggs  cut  in 
slices  may  be  added  to  the  fish. 

BAKED  TUNA  FISH. 

1  pound  can  tuna  fish  or  salmon 

2  tablespoons  oil 

1  tablespoon  corn  starch 
1  cup  grated  cheese  ^  teaspoon  salt 

1  cup  skimmed  milk         Ys  teaspoon  paprika 


WARCOOKBOOK  43 

Flake  the  fish,  make  a  sauce  with  the  oil,  corn- 
starch and  milk,  add  cheese,  salt  and  paprika.  Ar- 
range alternate  layers  of  fish  and  sauce  in  baking  dish 
and  bake  20  minutes. 


WHY  WE  USE  POULTRY. 

In  these  days  of  conservation  we  must  not  overlook 
poultry  of  various  kinds  which  may  be  used  instead  of 
meats. 

Poultry  contains  practically  the  same  amount  of 
nourishment,  pound  for  pound,  as  beef,  pork  or  mut- 
ton. It  cannot  be  shipped  as  well,  so  will  not  be  sent 
to  our  allies  and  soldiers.  . 

Eat  poultry.  Make  soup  from  the  bones  and  tiny 
scraps.  Make  the  meat  go  farther  by  combining  it 
with  rice,  hominy,  or  vegetables,  in  scalloped  dishes 
and  stews.  Fry  out  the  fat  from  poultry  and  use  it 
instead  of  lard  and  butter  for  shortening.  French 
cooks  consider  poultry  fat  as  a  real  delicacy  in  cookery. 


BUYING. 

In  selecting  poultry,  see  that  the  flesh  is  firm,  that 
there  is  a  fair  amount  of  fat  underneath  the  skin,  that 
the  skin  is  whole  and  of  a  clear  yellow  color,  and  that 
the  odor  is  good.  Chickens  and  fowls  have  certain 
characteristics  which  make  them  readily  distinguish- 
able. Chickens  have  soft  feet,  a  flexible  breast  bone, 
many  pin  feathers,  and  little  fat,  while  fowls  have 
hard  scaly  feet,  a  rigid  breast  bone,  and  long  hairs 
over  the  body. 


44  WARCOOKBOOK 

POTATO  STUFFING. 

2  cups  hot  mashed  potatoes 
1>4  cups  bread  crumbs 

1  teaspoon  sage 
1  chopped  onion 

3  tablespoonfuls  fat  from  fowl 
1  egg  (if  desired) 

1^  teaspoonfuls  salt 

Clean  and  stuff  fowl,  place  in  roasting  pan  in  mod- 
erate oven.  Bake  until  tender  and  a  knife  inserted  at 
the  joint  will  show  that  it  may  be  easily  separated. 
For  a  tougher  fowl,  place  in  fireless  cooker  four  hours 
to  overnight,  then  stuff  and  brown  in  oven. 


WARCOOKBOOK  45 


Cream  Soups 

CREAM  OF  CORN  SOUP. 


1  can  corn 

2  Clips  boiling  water 
2  cups  milk 

1  sliced  onion 

2  tablespoons  butter  substitute 
1  tablespoon  flour  substitute 

1  teaspoon  salt 
paprika 
Add  water  to  corn  and  simmer  20  minutes;  rub 
through  sieve.    Scald  milk  with  onion,  remove  onion 
and  make  a  white  sauce  of  the  milk  and  remaining  in- 
gredients.   Add  sauce  to  corn  puree. 

CREAM  OF  SOY  BEAN  SOUP. 

1  tablespoon  butter 

2  cups  milk 

J^  onion  minced  or  grated 
1  tablespoon  flour 
1  cu^  cooked  soy  beans 
salt 
Melt  butter,  add  flour,  cook  thoroughly,  add  milk 
and  onions.     Bring  mixture  to  boiling  point.     Pass 
beans  through  sieve.     Add  beans  and  seasonings  to 
milk  and  reheat. 

CREAM  OF  LIMA  BEAN  SOUP. 

1  cup  dried  lima  beans 

3  pints  cold  water  4  slices  carrots 

2  slices  onion  1  cup  milk 

1  tablespoon  flour  1  teaspoon  salt 

4  tablespoons  butterine 


46  WARCOOKBOOK 

Soak  beans  over  night ;  in  the  morning,  drain  and 
add  cold  water ;  cook  until  soft  and  rub  through  sieve. 
Cut  vegetables  in  small  cubes  and  cook  5  minutes  in 
half  of  the  fat.  Remove  vegetables,  add  flour,  salt  and 
pepper,  and  stir  into  boiling  soup.  Add  milk,  reheat, 
strain  and  add  remaining  fat. 

CREAM  OF  CELERY  SOUP. 

3  cups  hot  water 

2  cups  celery  ends,  roots  and  leaves 
Yi  onion,  sliced 

2  tablespoons  cornstarch 

3  tablespoons  fat 
Salt,  pepper 

3  cups  hot  milk 

Cook  celery  and  onion  in  water  until  tender,  then 
rub  through  sieve.  Make  white  sauce  of  remaining  in- 
gredients and  add  celery  water. 

CREAM  OF  TOMATO  SOUP. 

Yz  can  or  2  cups  tomatoes 
1  slice  onion 
J4  teaspoon  soda 

1  quart  milk 

2  tablespoons  cornstarch 
1  teaspoon  salt 

Yz  teaspoon  pepper 

4  tablespoons  fat 

Simmer  tomato  and  onion  together,  20  minutes, 
rub  through  sieve.  Reheat  tomato  juice  and  add  soda 
while  hot. 

Make  white  sauce  of  remaining  ingredients  and 
add  tomato  juice.    Serve  at  once. 


WARCOOKBOOK  47 

CREAM  OF  POTATO  SOUP. 

2  potatoes 
4  cups  milk 
Y2.  onion 

2  tablespoons  fat 
1  tablespoon  chopped  parsley 

1  tablespoon  cornstarch 
Salt,  paprika,  pepper 

Cook  potatoes  in  boiling  salted  water  until  soft, 
and  put  through  a  sieve.  Scald  milk  with  onion  and 
remove  onion.  Make  a  sauce  with  hot  milk  and  re- 
maining ingredients  and  combine  with  potato  pulp. 
Add  chopped  parsley  just  before  serving. 

VEGETABLE  SOUP. 

2  bunches  carrots  and  carrot  tops 

1  potato  (peelings  and  all)  washed  and 
chopped 

1  (13-oz.)  can  tomatoes  or  1  can  tomato  soup 

2  bunches  onions  and  onion  tops 

Any  left-overs  or  outside  leaves  of  lettuce  or 
cabbage 

3  quarts  water 

Cook  two  hours.  Strain  through  sieve.  Cook  one- 
half  cup  rice;  strain  and  brown  it;  then  add  it  and 
the  rice  water  to  soup  and  cook  one-half  hour  more. 

BEAN  SOUP. 

2  cups  beans  J^  tablespoon  salt 

4  cups  cold  water  ^  teaspoon  pepper 

1  small  onion  ^  teaspoon  mustard 

2  stalks  celery,  or  34  teaspoon  celery  salt 
Few  grains  cayenne 

^  tablespoon  cornstarch 

3  tablespoons  butter  substitute 


48  WARCpOKBQOK 

Soak  beans  overnight;  drain  and  add  cold  water. 
Slice  onion  and  cook  five  minutes  with  half  the  fat  and 
add  to  beans  with  celery  cut  in  pieces.  Simmer  3  or 
4  hours,  or  until  beans  are  soft ;  adding  more  water  as 
water  boils  away.  Eub  through  sieve,  reheat  to  boil- 
ing point  and  add  seasoning.  Bind  with  remaining 
fat  and  cornstarch  cooked  together. 

LIMA  BEAN  SOUP. 

1  cup  Lima  beans 
4  cups  water 

2  cups  milk 

1  tablespoon  fat 
J4  tablespoon  cornstarch 
1  teaspoon  salt 

Paprika 
1  slice  onion 
Soak  beans  in  cold  water  10  to  12  hours.  Cook  in 
same  water  in  which  beans  were  soaked,  with  onion, 
until  tender.  Rub  through  sieve.  Make  a  white  sauce 
of  remaining  ingredients  and  add  to  bean  puree.  If 
soup  is  too  thick,  dilute  wdth  the  bean  water. 

SPLIT  PEA  SOUP. 

1  cup  dried  split  peas 
2y^  quarts  cold  w^ater 
1  pint  milk 
1  small  sliced  onion 

3  tablespoons  drippings 
1  tablespoon  cornstarch 

ly2  teaspoons  salt 
Dash  of  pepper 
Pick  over  the  peas  carefully  and  let  soak  several 
hours,  then  drain,  add  the  cold  water.     Simmer  3 


WARCOOKBOOK  49 

hours  or  until  soft.  Rub  through  a  coarse  sieve.  Melt 
the  drippings,  add  cornstarch  seasoning  and  milk  and 
stir  until  all  is  smooth,  then  add  the  pulp  of  the  peas, 
let  boil  1  or  2  minutes  and  serve  hot.  A  ham  bone 
may  be  added  if  desired  for  additional  flavor. 

SOY  BEAN  SOUP. 


y^  pound  ham  hock  ^  ounce  salt  pork 

5/6  cup  soy  beans  2  tablespoons  onions 

y%  pod  red  pepper  i^  tablespoon  salt 

4  cups,  1  quart,  water  ^^  teaspoon  vinegar 

To  2  quarts  extract  made  by  boiling  ham  hock,  salt 
pork  and  water  add  vegetables.  Soy  beans  may  be 
whole  or  run  through  sieve.  Simmer  until  thoroughly 
cooked. 


VEGETABLE  SOUP  WITH  SOY  BEANS. 

1  pound  meat  bones 
1^4  tablespoons  celery 

y^,  pepper  pod,  red 
4  tablespoons  tomato  puree 
1^  teaspoons  carrots        2^  tablespoons  hominy 
iy2  teaspoons  salt  1/7  onion 

lJ/2  teaspoons  cabbage        1  quart  water 
1  bay  leaf  1  clove 

134  tablespoons  turnips 

2  tablespoons  soy  beans  uncooked 
13^  teaspoons  parsley 

To  2  quarts  meat  extract  made  by  boiling  beans 
with  water,  add  vegetables  and  simmer  until  thorough- 
ly cooked. 


50  WARCOOKBOOK 

EGGS 

DRIED  EGGS. 

At  the  present  prices,  one  hesitates  to  include,  in  a 
conservative  cook  book,  recipes  calling  for  eggs.  How- 
ever, there  is  now  available  a  product  known  as  dessi- 
cated  or  dried  eggs  which  may  be  used  with  very  satis- 
factory results,  both  as  to  cost  and  as  to  the  desirabil- 
ity of  the  foods  prepared  from  the  product. 

Dried  eggs  are  manufactured  on  a  large  scale  by 
several  firms.  The  eggs  are  removed  from  the  shell, 
yolks  and  whites  mixed,  and  the  water  evaporated  by 
heated  air  or  by  various  mechanical  devices.  The  re- 
sulting dry,  granular  mass  is  much  more  easily  han- 
dled and  shipped,  occupies  a  much  smaller  space  than 
eggs  in  the  shell  and  is  satisfactory  in  every  way  for 
use  as  food.  It  sells  for  80  cents  to  $1.00  a  pound, 
which  makes  the  cost  of  eggs  25  to  31  cents  a  dozen. 
At  this  price  it  may  be  used  extensively  in  the  prepa- 
Gration  of  custards,  quick  breads  and  cakes,  and  may 
also  be  served  alone  as  omelet  or  scrambled  eggs  in 
place  of  meat. 

The  method  of  using  dried  egg  is  very  simple.  One 
lightly-rounded  tablespoonful  is  the  equivalent  of  one 
average-sized  egg.  This  amount  soaked  for  half  an 
hour  in  three  tablespoonfuls  of  water  may  be  used  in 
place  of  one  egg.  The  egg  will  soften  up  more  easily 
and  be  ready  more  quickly  if  stirred  wdth  a  fork  at 
intervals. 

Substituting  on  this  basis,  one  may  use  dried  eggs 
in  any  recipe  for  cakes,  cookies,  muffins,  custards, 
cooked  salad  dressings,  etc.,  in  which  the  whites  and 
yolks  are  not  separated. 


WARCOOKBOOK  51 

EGGS— VAEIED  WAYS  TO  COOK. 
PUFFY  OMELETS. 

4  eggs 

^  teaspoon  salt 
4  tablespoons  hot  water 

1  tablespoon  butter 
pepper 

Add  other  flavors,  if  desired. 

Separate  yolks  from  whites.  To  yolks  add  salt, 
pepper  and  hot  water  and  beat  until  thick  and  lemon 
colored. 

Beat  whites  until  stiff  and  fold  into  first  mixture. 
Heat  omelet  pan,  butter  sides  and  bottom.  Turn  in 
mixture  and  cook  slowly  until  puffed  up  and  brown  on 
the  bottom.  Place  in  oven  to  finish  cooking  the  top. 
Fold  and  turn  onto  a  hot  platter. 

White  sauce  may  be  served  with  this  or  left-over- 
meat,  fish,  vegetable  or  cheese  may  be  added  before 
omelet  is  turned.  Use  heavy  preserves  for  sweet  ome- 
let. 

FRENCH  OMELET. 

4  eggs 

4  tablespoons  milk 
J^teasppon  salt 
yi  teaspoon  pepper 

2  tablespoons  butter 

Beat  eggs  slightly,  just  enough  to  blend  yolks  and 
whites,  add  milk  and  seasonings.  Put  butter  in  hot 
omelet  pan,  when  melted  turn  in  the  mixture.  As  it 
cooks,  prick  and  pick  up  with  a  fork  until  the  whole 
is  of  cream  consistency.    Roll  and  turn  on  hot  platter. 


52  WARCOOKBOOK 


CHEESE  SOUFFLE. 


2  tablespoons  butter 

2  tablespoons  flour 
Yz  cup  milk 

J4  cup  grated  cheese 

3  eggs 
Cayenne  pepper 

Yz  teaspoon  salt 
Make  white  sauce  of  butter,  flour,  milk  and  season- 
ings. Remove  from  fire,  cool  and  stir  in  beaten  ^^% 
yolks.  Then  fold  in  stiffly  beaten  whites.  Pour  into 
a  buttered  baking  dish,  place  in  pan  of  hot  water,  and 
bake  30  minutes  in  a  moderate  oven.    Serve  at  once. 

SCRAMBLED  EGGS. 

5  eggs 

^  cup  milk 
I  Yz  teaspoon  salt 

Yz  teaspoon  pepper 

2  tablespoons  butter 

Beat  eggs  slightly  with  fork,  add  salt,  pepper  and 

milk.     Heat  omelet  pan.     Pour  in  butter  and  when 

melted  turn  in  the  mixture.     Cook  until  of  creamy 

consistency,  stirring  and  scraping  from  bottom  of  pan. 

SCRAMBLED  EGG  WITH  TOMATO  SAUCE 

6  eggs 

1%  cups  tomatoes 
2  teaspoons  sugar 

4  tablespoons  butter 
1  slice  onion 

Yi  teaspoon  salt 
Y^  teaspoon  pepper 


WARCOOKBOOK  53 

Simmer  tomatoes  and  sugar  5  minutes,  fry  butter 
and  onions  3  minutes.  Remove  onion  and  add  toma- 
toes, seasonings  and  eggs  slightly  beaten.  Cook  same 
as  scrambled  eggs. 

PLAIN  OMELET. 
4  eggs 
yi  cup  water 
1  tablespoonful  butter  substitute 
salt 
pepper 

To  the  eggs,  well  beaten,  add  water,  salt  and  pep- 
per. Put  the  fat  in  an  omelet  pan;  when  hot,  pour 
in  the  mixture.  As  it  cooks,  prick  and  pick  up  with 
fork  until  the  whole  is  of  a  creamy  consistency.  Brown, 
fold  and  serve  on  a  hot  platter. 

CHEESE  OMELET. 

Make  as  directed  for  plain  omelet.  Just  before 
folding,  sprinkle  over  the  top  with  grated  cheese,  al- 
low the  cheese  to  melt  slightly,  fold  and  serve. 

BREAD  OMELET. 

)  4  eggs 

^  cup  milk 

^  cup  stale  bread  crumbs 
1  tablespoon  butter  substitute 
salt 
pepper 

Soak  bread  crumbs  in  milk  until  soft,  add  to  eggs 
well  soaked  and  beaten.  Add  salt  and  pepper,  cook 
and  serve  as  directed  for  plain  omelet. 


54  WARCOOKBOOK 

OMELETTE  WITH  MEAT  OR  VEGETABLES. 

Small  amounts  of  left-over  chicken,  fish,  ham  or 
bacon  may  be  cut  finely  and  added  to  a  plain  omelet. 
Vegetables,  such  as  peas,  asparagus,  potatoes  or  cauli- 
floAver,  may  also  be  used. 

A  plain  omelet  may  also  be  turned  out  on  a  plat- 
ter covered  with  seasoned  cooked  spinach. 

BAKED  OR  SHIRRED  EGGS. 

Butter  an  egg-shirrer.  Cover  bottom  and  sides 
with  fine  cracker  crumbs.  Break  an  egg  into  a  cup 
and  carefully  slip  into  shirrer.  Cover  with  seasoned 
bread  crumbs  and  bake  in  moderate  oven  until  white 
is  firm  and  crumbs  brown. 

Eggs  may  be  baked  in  small  tomatoes.  Cut  in  slice 
from  stem  end  of  tomato,  scrape  out  the  pulp,  slip  in 
an  egg,  sprinkle  with  salt  and  pepper,  cover  with  but- 
tered crumbs,  and  bake. 

PRESERVING  EGGS  IN  WATER-GLASS 
SOLUTION. 

During  the  spring  and  early  summer,  when  eggs 
are  abundant  and  reasonable  in  price,  attention  should 
be  given  to  preserving  them  for  winter  use.  Fresh 
eggs  properly  preserved  may  be  kept  for  8  to  12 
months  in  excellent  condition  and  used  with  good  re- 
sults. 

Eggs  laid  during  April,  May  and  early  June  have 
been  found  to  keep  better  than  those  laid  later  in  the 
season. 

If  satisfactory  results  are  to  be  obtained,  the  eggs 
should  be  fresh  and  clean,  and  if  possible,  infertile. 
Eggs  that  float  when  placed  in  the  solution  are  not 


WARCOOKBOOK  55 

fresh  and,  therefore,  can  not  be  preserved.  When  an 
egg  is  only  slightly  soiled,  a  cloth  dampened  with 
vinegar  can  be  used  to  remove  such  stains.  Under  no 
circumstances  should  badly  soiled  eggs  be  used  for 
preserving;  if  put  in  the  jar  while  dirty  they  will 
spoil,  and  washing  removes  a  protective  coating  which 
prevents  spoiling. 

WATER  GLASS  METHOD. 

A  good  method  for  the  preservation  of  eggs  is  the 
use  of  sodium  silicate,  or  water-glass.  If  the  price  of 
sodium  silicate  is  about  30  cents  a  quart,  eggs  may  be 
preserved  at  a  cost  of  approximately  2  cents  a  dozen. 
It  is  not  desirable  to  use  the  water-glass  solution  a  sec- 
ond time. 

Use  1  quart  of  sodium  silicate  to  9  quarts  of  water 
that  has  been  boiled  and  cooled.  Place  the  mixture 
in  a  5-gallon  crock  or  jar.  This  will  be  sufficient  to 
preserve  15  dozen  eggs  and  will  serve  as  a  guide  for 
the  quantity  needed  to  preserve  larger  numbers  of 
eggs. 

(1)  Select  a  5-gallon  crock  and  clean  it  thorough- 
ly, after  which  it  should  be  scalded  and  allowed  to  dry. 

(2)  Heat  a  quantity  of  water  to  the  boiling  point 
and  allow  it  to  cool. 

(3)  When  cool,  measure  out  9  quarts  of  water, 
place  it  in  the  crock,  and  add  1  quart  of  sodium  sili- 
cate, stirring  the  mixture  thoroughly. 

(4)  The  eggs  should  be  placed  in  the  solution.  If 
sufficient  eggs  are  not  obtainable  when  the  solution  is 
first  made,  additional  eggs  may  be  added  from  time 
to  time.  Be  very  careful  to  allow  at  least  two  inches 
of  the  solution  to  cover  the  eggs  at  all  times. 


56  WARCOOKBOOK 

(5)  Place  the  crock  containing  the  preserved  eggs 
in  a  cool,  dry  place,  well  covered  to  present  evapora- 
tion. Waxed  paper  covered  over  and  tied  around  the 
top  of  the  crock  will  answer  this  purpose. 

Vegetables,  Cheese  and  Other 
Substitutes 

ITALIAN  RICE. 

1  cup  dry  rice 

2  tablespoons  olive  oil 
^  cup  chopped  onion 

3^  cups  canned  tomatoes 
Yi  cup  green  peppers  (chopped) 

1  teaspoon  salt 

yi  teaspoon  pepper 

Fry  chopped  onion  in  olive  oil  until  golden  brown. 
Add  dry  rice  and  brown  slightly.  Add  canned  tomato, 
chopped  pepper  and  seasonings.  Cover  and  simmer 
slowly,  stirring  as  little  as  possible,  for  about  45  min- 
utes until  the  rice  is  tender. 

RISOTTO. 

2  cups  rice 

1  sweet  pepper  minced 

3  tablespoons  butter 
1  small  onion,  minced 

Y2.  cup  grated  cheese 
3  stems  celery,  minced 
1  cup  tomato  pulp  or  puree 
1  teaspoon  salt 
3  drops  tobasco 


WARCOOKBOOK  57 

Boil  celery  and  pepper  in  2  quarts  of  water  for  20 
minutes.  Add  washed  rice  and  boil  15  minutes  longer. 
While  rice  is  boiling,  place  butter  in  skillet.  Add 
onion,  cook  to  a  light  brown.  Add  rice,  cook  2  min- 
utes, stirring  constantly  with  a  fork.  Add  water  in 
which  rice  w^as  boiled,  tomato  pulp,  salt,  pepper  and 
tobasco.  Cook  slowly,  20  minutes,  or  until  liquid  is 
absorbed.  Add  grated  cheese,  cook  slowly  until  it 
melts.    Serve  hot  in  a  hot  dish. 

ENGLISH  MONKEY. 

Soak  1  cup  stale  bread  crumbs  broken  fine  but  not 
rolled  in  1  cup  milk,  15  minutes.  Melt  in  double  boiler 
1  tablespoon  butter  and  ^  cup  soft  cheese  cut  in  small 
pieces.  When  cheese  has  melted,  add  soaked  crumbs, 
1  egg  slightly  beaten,  y^  teaspoon  salt  and  a  few  grains 
of  cayenne  pepper.  Cook  3  minutes  and  pour  over 
toast  or  toasted  crackers. 

CHEESE  AND  NUT  ROAST. 

1  cup  cheese 

1  cup  ^English  walnuts 

1  cup  bread  crumbs 

2  tablespoons  chopped  onion 
1  tablespoon  butter 

juice  of  half  of  lemon 
salt  and  pepper 

Cook  the  onion  in  the  butter  or  other  fat  and  a 
little  water  until  tender.  Mix  the  other  ingi'edients 
and  moisten  with  the  water  in  which  the  onion  has 
been  cooked.  Pour  into  a  shallow  dish  and  brown  in 
the  oven. 


58  WARCOOKBOOK 

LIMA  BEAN  LOAF. 

1  cup  dried  Lima  beans 

1  onion 

1  carrot 

1  cup  rice 

1  teaspoon  salt 

1  egg,  slightly  beaten 

3  tablespoons  oil 
}i  teaspoon  mustard 
^  cup  boiling  water 

1  tablespoon  catsup 

Soak  beans  over  night  in  cold  water ;  drain ;  cover 
with  boiling  water,  add  onion,  carrot,  rice  and  cook 
until  beans  are  tender.  Drain,  retain  water  for  soup 
stock.  Put  bean  mixture  through  meat  chopper ;  add 
remaining  ingredients,  mix  well,  pack  in  greased  bread 
pan  and  bake  a  half  hour. 

BEAN  ROAST. 

2  cups  cooked  pink  beans 
}i  pound  cheese 

5  canned  pimentos 
1^4  cups  bread  crumbs 

1  teaspoon  salt 
y2  cup  white  sauce 

Put  cheese,  beans  and  pimentos  through  a  meat 
chopper.  Mix  all  the  ingredients  together.  Place  in 
an  oiled  baking  dish  and  bake  slowly  twenty  minutes. 


WARCOOKBOOK  59 

BAKED  SOY  BEANS. 

2  cups  soy  beans 
2  cups  cold  water 

1  teaspoon  soda 

2  cups  hot  water 

1 1-3  tablespoons  vinegar 
2  cups  boiling  water 

1  or  2  tablespoons  Worcestershire  sauce 

2  tablespoons  molasses 
2  teaspoons  salt 

1  small  onion 
1  pod  red  pepper 
yi  lb.  salt  pork  cut  in  cubes  of  1  inch 
1  cup  water 

Soak  the  beans  in  2  cups  cold  water  over  night. 
To  this  add  2  cups  hot  water  containing  the  soda  and 
bring  to  a  boil  and  cook  for  1  hour.  This  will  soften 
the  cooking  of  the  beans.  Pour  the  water  off  and  add 
2  cups  boiling  water  and  the  vinegar  and  boil  briskly 
1  hour.  Transfer  the  beans  to  a  bean  pot.  Add  cup 
of  water  and  the  Worcestershire  sauce,  molasses,  salt, 
onion,  pepper  and  pork.    Place  in  slow  oven  and  bake. 


CURRY  OF  KIDNEY  BEANS. 

2  cups  kidney  beans 

2  cloves 

2  cups  tomato 

1  onion  minced 

1  teaspoon  curry  powder 

1  teaspoon  salt 

2  tablespoons  butter  and  drippings 
1  tablespoon  flour 


60  WARCOOKBOOK 

Wash  and  soak  beans  over  night.  Drain,  cover 
with  water,  boil  30  minutes.  Drain  again.  Cover  with 
boiling  water,  boil  gently  3  hours  or  until  tender. 
Make  tomato  sauce  of  butter,  onions,  flour,  curry  pow- 
der, cloves,  pour  sauce  over  beans.  Simmer  ten  min- 
utes.   Serve  hot. 

NUT  CROQUETTES. 

1  cup  minced  peanuts 

1  tablespoon  Worcestershire  sauce 

1  teaspoon  scraped  onion 

1  cup  rolled  oats,  cooked 

1  tablespoon  butter 

1  teaspoon  salt 

1  egg 

1  cup  crumbs 

Mince  peanuts  in  grinder  or  with  rolling  pin.  Stir 
nuts  into  rolled  oats  and  butter  melted,  onion,  salt. 
Worcestershire  sauce,  egg,  mix  thoroughly.  Stir  in 
one-half  of  crumbs.  Shape  into  cylindrical  croquettes. 
Roll  in  remaining  crumbs.  Fry  from  1  to  2  minutes  in 
hot  fat.  This  recipe  makes  10  croquettes,  each  weigh- 
ing 2  ounces.  Serve  with  or  without  white  sauce.  This 
recipe  admits  of  many  variations  and  is  an  excellent 
way  of  using  rolled  oats.  Any  other  nuts  for  peanuts. 
The  mixture  may  be  cooked  in  a  baking  dish  or  shaped 
into  patties  and  baked  in  the  oven. 

GREEN  PEPPERS  AU  GRATIN 

3  green  peppers 

%.  cup  bread  crumbs 

}i  cup  grated  cheese 

1^  teaspoons  chopped  onion 

1^  teaspoons  olive  oil 


WARCOOKBOOK  61 

Koast  peppers  whole  on  a  hot  pan.  Remove  seeds 
and  skins ;  cut  into  strips.  Into  a  greased  baking  dish 
put  alternate  layers  of  pepper  and  bread  crumbs, 
sprinkling  each  layer  with  cheese.  Add  olive  oil  and 
chopped  onion.    Brown  in  oven. 

SOY  BEAN  CROQUETTES. 

1  cup  cooked  beans 
y2  cup  milk 
y^  teaspoon  salt 
onion  to  taste 
J4  to  ^  cup  bread  crumbs 
1  tablespoon  butter 
1  tablespoon  flour 
Chopped  parsley 
Melt  butter  in  top  of  double  boiler,  add  flour,  thor- 
oughh^  mix.    Heat,  add  milk  and  onion,  cook  over  hot 
water  until  it  thickens,  add  salt.    Rub  beans  through 
a  sieve,  add  crumbs,  mix  thoroughly  with  w^hite  sauce. 
Dip  in  w^hite  of  eggs,  then  in  bread  crumbs,  fry  in  hot 
fat.    Makes  7  medium  sized  croquettes. 

SOY  BEAN  LOAF. 

1  cup  cooked  soj^  beans 

2  tablespoons  bread  crumbs 

^  teaspoon  Worcestershire  sauce 
y^  pound  cheese 
^  lemon  (juice) 
1^  tablespoons  onions 
salt,  pepper 
Boil  beans  as  for  Baked  Soy  Beans,  grate  cheese, 
mix  with  beans,  moisten  with  soup  stock,  if  you  have 
it,  if  not,  white  sauce.    Add  bread  crumbs  until  stiff 


62  WARCOOKBOOK 

enough  to  form  into  a  loaf.  Bake  in  a  moderate  oven, 
basting  frequently  with  water,  1  tablespoon  butter 
melted  in  it  and  1  tablespoon  lemon  juice. 

CAULIFLOWER  WITH  CHEESE  SAUCE. 

Eemove  leaves,  cut  off  stalk  and  soak  thirty  min- 
utes (head  down)  in  cold  water  to  cover.  Cook  (head 
up)  twenty  minutes,  or  until  soft,  in  boiling  salted 
water;  drain;  separate  flowerets  and  reheat  in  sauce. 

CHEESE  SAUCE. 

yi  cup  grated  cheese 
yi  teaspoon  soda 
3  tablespoons  oleomargarine 
3  tablespoons  flour 
1^  cups  milk 
^  teaspoon  salt 

Few  grains  pepper 
Melt  oleomargarine,  add  flour  mixed  with  salt  and 
pepper.  Stir  until  thoroughly  blended.  Pour  on  milk 
gradually,  stirring  until  well  mixed,  then  beating  until 
smooth  and  glossy.  Then  add  cheese  mixed  with  soda. 
Stir  until  cheese  is  blended  with  sauce. 

Cabbage  or  celery  may  be  served  in  the  same  way. 
Shred  cabbage  as  for  slaw.    Soak  until  crisp  in  cold 
water,  drain  and  cook  10  minutes  in  boiling  salted  wa- 
ter.   Drain  and  pour  over  it  cheese  sauce. 

If  liked,  one  may  cover  the  top  with  crumbs  and 
bake  until  crumbs  are  brown. 

Celery  should  be  washed,  scraped  and  cut  in  half- 
inch  pieces.  Cook  in  boiling  salted  water  until  soft 
(about  half  an  hour.)  Drain  and  add  cheese  sauce. 
This  also  may  be  covered  with  crumbs  and  baked  till 
crumbs  are  brown. 


WARCOOKBOOK  63 

BAKED  HOMINY  AND  CHEESE. 

1  tablespoon  oleomargarine  or  drippings 
1  tablespoon  cornstarch 
1  cup  milk 

1  teaspoon  salt 

Yz  teaspoon  paprika 

Yz  cup  to  1  cup  cheese  grated  or  cut  fine 

2  cups  cooked  hominy 
34  cup  bread  crumbs 

Make  a  sauce  of  fat,  cornstarch,  salt  and  milk.  Add 
the  cheese  and  paprika  to  the  sauce.  Arrange  the 
hominy  in  baking  dish  and  pour  the  sauce  over  it. 
Cover  with  crumbs  and  bake  20  minutes  in  a  moderate 
oven. 


64  WARCOOKBOOK 


Fats 


FATS  ARE  DOUBLY  PRECIOUS. 

Fats  supply  energy.  When  people  go  hungry  they 
draw  on  the  fats  of  their  bodies.  When  that  is  gone, 
they  are  an  easy  prej^  to  disease.  Some  fats  have  stuff 
;in  them  for  growth.  Without  fats,  people  weaken  and 
waste  away. 

/  Our  armies  use  fat  by  shipload.  Glycerin,  which 
comes  from  FAT,  is  one  of  the  chief  things  for  making 
modern  explosives.  We  must  have  fats  to  keep  up  the 
Ifight. 

HOW  TO  SAVE  FATS. 

1.  Cut  down  in  the  amount  of  fat  used  in  the  prepa- 

ration of  foods. 

2.  Train  the  members  of  the  family  to  leave  no  fat  on 

their  plates.  This  means  fat  from  meat  as  well 
as  butter. 

3.  Substitute  vegetable  fats  and  oils  for  animal  fats. 

4.  Omit  fried  foods. 

5.  Use  all  drippings  from  meat  as  seasonings. 

6.  Use  rinds  of  bacon  and  salt  pork  as  seasonings  for 
V        cabbage,  greens,  vegetables  or  soups. 

7.  Keep  a  jar  for  all  trimmings  from  meat,  bits  of  fat 

or  drippings.  When  sufficient  amount  has  col- 
lected, render  the  contents. 

8.  Use  butter  on  the  table,  especially  for  children.    Do 

not  use  it  in  cooking.  In  recipes  calling  for  but- 
ter, any  of  the  following  substitutions  may  be 
made: 


WARCOOKBOOK  65 

One  cup  butter  equivalent  to : 
1  cup  (scant)  oleomargarine 
4-5  cup  lard  substitute 
4-5  cup  rendered  poultry  fat 
4-5  cup  rendered  suet  or  mutton  fat 
4-5  cup  vegetable  fat  or  oil 
The  following  suggestions  will  help  to  save  fats  in 
cooking : 

MEATS. 
Roast  or  broil  instead  of  frying.  Use  meat  loaf 
instead  of  croquettes.  When  meat  is  boiled,  skim  off 
excess  fat  for  other  cooking  and  use  liquid  for  soup. 
When  meat  or  poultry  is  roasted,  much  of  the  fat 
may  be  used  for  other  cooking.  The  gravy  need  not 
be  so  rich.  Trim  oiT  excess  of  fat  on  all  meats  before 
cooking,  render  and  use. 

BREADS. 

Use  clarified  fats,  fat  compounds,  vegetable  fats 
and  oils.    All  fat  may  be  omitted  if  desired. 

CAKES. 
Serve  only  plain  cakes.    Use  clarified  fats,  chicken 
fat,  vegetable  fats  or  oils,  fat  compounds. 

PIES. 

Serve  only  plain  pastry. 

Serve  pies  with  one  crust  instead  of  two. 

Use  vegetable  fats  or  fat  compounds  in  pastry. 
Vegetable  oils  may  be  used  if  the  quantity  is  lessened 
one-third. 

CARE  OF  FATS. 

All  fats  which  are  to  be  stored  for  some  time 
should  be  protected  from  heat,  light  and  air  to  pre- 
vent them  from  becoming  rancid.  Keep  in  tightly 
covered  receptacles  and  in  a  cool,  dark  place. 


66  WARCOOKBOOK 

In  summer  time  scraps  of  fat  which  are  saved 
should  be  rendered  promptly  to  prevent  them  from 
becoming  rancid.  It  is  also  important  in  rendering 
or  clarifying  fats  that  all  moisture  be  driven  off  since 
molds  are  very  apt  to  grow  if  fats  contain  moisture. 

Keep  butter,  oleomargarine  and  other  butter  sub- 
stitutes in  a  cool  place  away  from  foods  having  strong 
odors,  since  odors  are  readily  absorbed  by  these  fats. 
Store  the  oils  in  closed  cans  or  bottles,  w^rapped  in 
paper,  in  a  cool  place.    The  refrigerator  is  preferable. 

HOME  MADE  FAT  COMPOUND. 

Mix  one  part  of  oil  (cottonseed  oil  or  corn  oil,  etc.) 
with  two  parts  of  warm  rendered  suet.  Stir  several 
times  while  cooling  to  prevent  the  ingredients  from 
separating.  This  makes  a  good  and  satisfactory  com- 
pound with  a  texture  similar  to  lard,  but  at  a  lower 
cost  per  pound.  In  summer,  suet  may  be  added  to 
lard  in  small  amounts  in  order  to  have  a  harder  fat. 
If  milk  is  added  to  suet  before  rendering  the  flavor  is 
improved. 

HOW  TO  KENDER  FATS. 

Chop  in  small  pieces  or  put  through  a  meat  chop- 
per, heat  in  a  double  boiler  until  all  the  fat  has  melted. 
The  use  of  a  double  boiler  prevents  too  high  a  tempera- 
ture. If  fat  is  overheated,  it  will  become  rancid. 
Strain  through  a  cloth,  heat  again  to  sterilize  and  drive 
lOff  moisture. 

HOW  TO  CLARIFY  FATS. 

Method  1.  Melt  the  fat  with  an  equal  proportion 
of  water  in  a  double  boiler.  Strain  through  a  cloth. 
When  cold,  remove  the  layer  of  fat  from  the  water 
and  reheat  to  drive  off  moisture. 


WARCOOKBOOK  67 

Method  2.  Follow  directions  in  Method  1,  using 
sour  milk.    Flavors  and  odors  are  modified. 

Method  3.  Follow  directions  given  in  Method  1, 
adding  several  pieces  of  clean  hardwood  charcoal.  If 
beef  fat  is  being  clarified,  the  yellow  color  is  removed 
and  a  Avhite  odorless  fat  is  secured. 

HOW  TO  MAKE  SAVORY  FATS. 

Savory  fats  may  be  made  when  undesirable  flavors 
are  to  be  eliminated.  Usually  strong  seasonings,  such 
as  thyme,  sage,  marjoram,  summer  savory,  bay  leaves 
or  onions  are  added  to  unrendered  fats,  having  pro- 
nounced odors  or  flavors  like  those  of  beef  or  mutton. 
These  seasonings  mask  the  strong  original  flavors. 
Render  in  a  double  boiler  and  strain  carefully  through 
a  flannel  cloth  so  that  all  bits  of  herbs  are  removed. 
Adding  salt  after  rendering  improves  the  flavor. 

Savory  fats  may  also  be  prepared  from  rendered 
fats  by  adding  the  seasonings,  heating  the  mixture  and 
straining. 

SALAD  DRESSING. 

The  essential  ingredients  of  any  dressing  are  fat 
and  acid.  The  fat  may  be  any  oil,  butter  substitute, 
cream,  chicken  or  bacon  fat.  The  acid  may  be  vine- 
gar or  lemon  juice  or  a  combination  of  fruit  juices 
with  lemon  predominating.  Vinegar  makes  a  stronger 
dressing,  the  fruit  juice  a  more  delicate  one.  Often 
when  pineapple  is  used  in  a  salad  the  juice  is  wasted. 
This  may  be  acidified  with  lemon  juice  and  used  as 
the  liquid  in  cooked  dressing  to  be  served  with  the 
fruit  salad. 

There  are  three  types  of  salad  dressing — French, 
mayonnaise  and  cooked  dressing.  The  simplest  type  of 


68  WARCOOKBOOK 

dressing  is  the  French,  which  is  made  up  of  the  two 
essential  ingredients,  fat  and  acid,  simply  mixed  and 
well  seasoned.  Mayonnaise  is  made  of  these  same  in- 
gredients with  either  egg  white  or  egg  yolks  added. 
Instead  of  the  olive  oil  usually  called  for,  any  of  the 
commercial  vegetable  oils,  such  as  cottonseed  or  corn 
oil,  may  be  substituted.  They  are  less  expensive  than 
the  olive  oil  and  have  the  same  food  value.  If  the 
olive  flavor  is  preferred  use  part  olive  oil  and  part 
substitute. 

There  are  two  kinds  of  cooked  dressing,  one  made 
from  a  custard  foundation,  the  other  with  a  cream 
sauce  basis.  The  second  one  is  the  more  economical, 
especially  when  eggs  are  expensive.  Where  sugar  is 
used,  equal  amounts  of  honey  or  twice  as  much  corn 
syrup  may  be  substituted. 


WARCOOKBOOK  69 

SALAD  DRESSINGS 

FRENCH  DRESSING. 

2  tablespoons  vinegar  or  lemon  juice 

4  tablespoons  oil 

Yz  teaspoon  salt 

y^  teaspoon  paprika 

Add  seasonings  to  the  oil,  then  beat  in  the  vinegar 
or  lemon  juice,  adding  it  a  little  at  a  time.  French 
dressing  may  be  made  in  quantities  by  placing  the  in- 
gredients in  a  bottle  and  shaking  well.  Although  the 
dressing  separates  in  standing  it  may  be  combined 
.again  by  shaking  thoroughly  each  time  just  before 

serving. 

« 

MAYONNAISE 

1  ^%^  yolk 

1  cup  oil 

1  tablespoon  lemon  juice  or  vinegar 

1  teaspoon  salt 

Yz  teaspoon  paprika 

Method  1.  Beat  egg  yolk,  add  seasonings,  then  the 
lemon  juice  or  vinegar,  and  mix  thoroughly.  Into  this 
mixture  drop  the  oil  slowly,  at  first  beating  constant- 
ly. When  it  begins  to  thicken,  the  oil  may  be  added 
more  rapidly.  If  too  thick,  then  with  the  lemon  juice 
or  vinegar. 

Method  2.  If  all  the  ingredients  are  thoroughly 
chilled,  the  egg,  seasoning,  acid  and  oil  may  be  put 
together  in  a  bowl  and  combined  by  beating  with  a 
dover  beater.  This  saves  time  and  a  good  dressing 
results. 


70  WARCOOKBOOK 

COOKED  DRESSING  (Custard  Foundation). 

4  whole  eggs  or  8  yolks 
2  tablespoons  sugar  or  honey,  or 
4  tablespoons  corn  syrup 
1  cup  vinegar  or  fruit  juice 
Yz  teaspoon  salt 

Heat  the  liquid  in  the  top  part  of  a  double  boiler 
and  pour  slowly  into  the  beaten  eggs.  Add  season- 
ings and  cook  the  mixture  over  water  till  thick.  When 
cool,  thin  with  either  plain  or  whipped  cream  or  beat- 
en ^^^  white.  This  dressing  is  especially  good  for 
fruit  salads.    This  will  make  one  pint. 


COOKED  DRESSING  (White  Sauce  Basis). 

2  tablespoons  flour  1  whole  egg  or  two  yolks 

1  tablespoon  fat  1  teaspoon  salt 

Yz  cup  water  mustard 

Yz  cup  vinegar  paprika 

Yz  tablespoonful  sugar  or  syrup 

Melt  the  fat  and  stir  in  the  flour.  Add  water  slow- 
ly, stirring  constantly.  Cook  directly  over  fire  until 
it  thickens.  Then  add  vinegar  and  cook  quickly  until 
very  thick.  Remove  from  fire  and  add  beaten  ^^'g. 
The  fat  may  be  omitted  especially  if  the  two  ^%g  yolks 
are  used,  since  two  egg  yolks  contain  4-5  tablespoon  of 
fat.  This  dressing  is  especially  good  for  meats  and 
vegetables.  It  will  keep  indefinitely.  When  used, 
thicken  with  sweet  or  sour  cream  or  beaten  egg  whites. 
This  will  make  %  pint. 


WARCOOKBOOK  71 

SAUCE  TARTARS. 
Yi  teaspoon  mustard 
Yz  teaspoon  salt 

few  grains  cayenne 
2  egg  yolks 
Xy-i  tablespoons  vinegar 
Yz  cup  oil 

Yi  tablespoon  finely  chopped  capers 
Yi  tablespoonful  finely  chopped  pickles 
Y2  tablespoon  finely  chopped  olives 
Y2  tablespoon  finely  chopped  parsley 
Y2  tablespoon  finely  chopped  chives 
Mix  mustard,  salt  and  cayenne,  add  ^^^  yolks  and 
when  well  mixed,  add  Y'^  tablespoon  vinegar.    Add  oil 
gradually  and  as  mixture  thickens  add  the  remainder 
of  the  vinegar.     When  ready  to  serve  add  the  re- 
maining ingredients. 

RUSSIAN  DRESSING. 

1  tablespoon  Brand's  A-1  sauce 
or  Worcestershire  sauce 

2  tablespoons  chili  sauce 
Yi  cup  mayonnaise 

juice  of  ^  lemon 
Squeeze  lemon  on  cold  plate.    Add  chili  sauce  and 
Brand's  sauce.    Mix  thoroughly  and  add  mayonnaise. 
Chopped  olives,  pickles,  peppers  or  chives  may  be 
added. 

THOUSAND  ISLAND  DRESSING, 
1  cup  Mayonnaise  Y^  cup  chili  sauce 

Yat  cup  French  dressing       2  pimentos 
1  tablespoon  Worcestershire  sauce 
chives  or  onion 
Chop  pimentos  and  chives  and  combine  ingredients 
just  before  serving. 


72  WARCOOKBOOK 

WHY  WE  MUST  SAVE  SUGAR 

During  the  canning  season  you  were  told  to  use 
sugar  for  preserving  because  by  eating  preserves  we 
save  fats.    Otherwise— SAVE  SUGAR. 

Instead  of  four  ounces  a  day,  use  not  more  than 
two.  That  is  more  than  folks  have  in  Europe.  Save 
at  least  an  ounce  of  sugar  a  day. 

Give  the  children  syrup,  honey,  molasses,  preserves. 
It  is  better  for  them  than  candy.  Munch  raisins  if 
you  crave  sweets.  Go  light  on  sugar  in  tea  and  coffee. 
Don't  leave  any  in  the  bottom  of  the  cup.  Stint  your- 
self on  sweet  drinks.    Eat  your  cake  without  frosting. 

Nibbling  sweets  to  tickle  the  palate  never  did  any- 
one any  good.  Too  much  makes  a  body  logy.  And 
now,  that  sugar  is  wanted  to  win  the  war,  it  is  a  sin 
to  use  any  for  mere  indulgence. 

One  ounce  a  day — that 's  all  it  takes  to  make  a  stock 
of  1,185,000  tons  this  year  for  our  Army  and  our  Al- 
lies. Saving  that  ounce  a  day  is  part  of  YOUR  WAR 
SERVICE. 

Cut  out  candy. 

Use  less  sugar  in  tea  and  coffee  and  substj  tute  other 
sweetening  wherever  possible. 

Try  cooking  breakfast  cereals  with  chopped  tigs, 
dates  or  raisins.  You  will  not  need  to  add  any  sugar 
at  the  table. 

Use  molasses,  honey,  corn  or  other  syrups  for 
sweetening. 

Use  fresh  fruits  for  desserts  in  place  of  rich  pas- 
tries and  sweet  puddings. 

Bake  apples  or  pears  with  a  little  Avater  for  several 
hours  until  a  rich  syrup  forms. 

If  more  sweetening  is  desired,  add  a  little  honey  or 
molasses. 


WARCOOKBOOK  73 

Stew  dried  prunes  in  the  water  in  which  they  were 
soaked  until  the  liquid  is  almost  boiled  away. 

If  more  juice  is  wanted,  add  water  to  the  syrup. 

Do  not  use  frosting  unless  you  can  make  it  with- 
out sugar. 

Sugarless  Sweets 

CANDIES. 

Raisin,  Nut  and  Honey  Bars 
2  cups  raisins  1  cup  nuts 

}i  cup  honey 
Run  raisins  and  nuts  through  meat  chopper,  add 
honey  and  mix  thoroughly.      Place    in    dish    under 
weight  for  24  hours.    Cut  in  bars,  or  this  can  be  used 
to  stuff  dates,  figs  or  dipped  in  chocolate. 

WAR  SWEETS. 
1  pound  figs 
1  pound  dates 
1  pound  English  walnuts,  or  any  other  nuts 
confectioner 's  sugar 
Run  through  the  meat  chopper,  work  on  board 
dredged  with  sugar  until  well  blended.    Roll  %  inch 
thickness,  shape  with  fancy  cutters.    Brush  with  pow- 
dered sugar.     Pack  in  boxes  between  layers  of  oiled 
paper.    This  may  also  be  used  as  center  for  chocolate. 
One-half  teaspoon  orange  juice  may  be  added  to  flavor, 

STUFFED  DATES. 

Soak  one  pound  of  dates  in  water,  stone  and  fill 
with  pecan  kernels  or  English  Walnuts,  or  a  combina- 
tion of  nuts  broken  in  pieces.  Roll  in  powdered  or 
granulated  sugar. 


74  WARCOOKBOOK 

STUFFED  FIGS. 

Split  down  one  side  of  figs,  fill  with  chopped  nuts, 
press  together  well,  steam  until  plump.  When  they 
begin  to  cool,  roll  in  granulated  sugar  if  you  choose. 

CHOCOLATE-COATED  NUTS. 

Half  a  cake  of  chocolate,  half  teaspoon  oleomargar- 
ine. Melt  over  hot  water,  dip  nut  kernels  and  put  on 
greased  paper  to  cool. 

DRIED  FEUIT  BALLS. 

Wash  one  cup  dried  apricots  and  soak  for  6  hours. 
Dry  them  on  clean  cloth  and  put  through  food  chop- 
per with  1  cup  each  of  figs,  dates  and  seeded  raisins. 
Add  half  as  much  chopped  nuts  and  ^^  teaspoon  of 
vanilla.  Mix  well,  pai?k  in  greased  mold  and  let 
stand  in  cool  place  over  night. 

Roll  in  balls  and  toss  in  chopped  cocoanut  or  dip 
in  melted  chocolate. 

CANDY— USING  SMALL  PORTION  OF  SUGAR. 
GLACE  NUTS. 

Yi  pound  nuts 

34  cup  water 

y-z  cup  sugar 

yi  cup  karo  syrup 

y^  teaspoon  cream  tartar 
Boil  until  the  color  changes,  then  put  into  pan  of 
cold  water  to  stop  boiling,  then  in  pan  of  hot  water 
while  dipping  the  nuts.  Dip  nuts  in  syrup  using  a 
long  pin  or  fork  and  place  on  buttered  dish  or  oil 
paper. 


WARCOOKBOOK  75 

CHEAP  BUTTER  SCOTCH. 

1  cup  light  brown  sugar 
yi  cup  vinegar 

1  tablespoon  oleomargarine 

Boil  sugar  and  vinegar  until  it  cracks,  then  add 
the  butter  and  pour  into  a  buttered  pan  to  cool.  Mark 
in  squares  before  it  is  cooled. 

CHOCOLATE  CARAMELS. 

2y2  tablespoons  oleomargarine 
^  cup  milk 

2  cups  molasses 

3  squares  chocolate 

1  cup  light  brown  sugar 

1  teaspoon  vanilla 

.  Put  the  butter  into  a  kettle,  and  when  melted  add 
molasses,  sugar  and  milk  and  stir  until  the  sugar  is 
dissolved.  When  boiling  point  is  reached,  add  the 
chocolate.  Boil  until  when  tried  in  cold  water  a  firm 
ball  may  form.  Add  the  vanilla  just  after  taking  from 
fire  and  pour  into  a  buttered  pan  to  cool  and  mark 
into  squares. 

HONEY  NOUGAT. 

^  cup  honey 

y2  cup  brown  sugar 

2  whites  of  eggs 

1  pound  almonds  or  other  nuts 
Boil  honey  and  sugar  together  until  drops  will  hold 
their  shape  when  poured  into  cold  water.  Add  the 
whites  of  the  eggs,  well-beaten,  and  cool  very  slowly, 
stirring  constantly  until  the  mixture  becomes  brittle 
when  dropped  into  water.  Add  the  almonds  and  cool 
under  a  weight.  The  candy  can  be  broken  into  pieces 
or  may  be  cut  and  wrapped  in  oiled  paper. 


76  WARCOOKBOOK 

SAUCES 

LEMON  SAUCE. 

^  cup  sugar 

yi  cup  corn  syrup  (light) 

1  cup  boiling  water 

1  tablespoon  corn  starch 

1  tablespoon  oleomargarine 
y^  teaspoon  salt 

2  tablespoons  lemon  juice 
}4  grated  rind  of  lemon 
^  teaspoon  nutmeg 

Mix  sugar,  salt  and  cornstarch.  Add  water  grad- 
ually, stirring  constantly ;  add  syrup.  Boil  5  minutes ; 
remove  from  fire;  add  oleomargarine,  nutmeg,  lemon 
juice  and  grated  lemon  rind 

FRUIT  SAUCE. 

yi  cup  sugar 

yi  cup  corn  syrup  (light) 

y^  cup  fruit  juice 

J4  cup  boiling  water 

1  tablespoon  cornstarch 
%.  teaspoon  salt 

2  tablespoons  lemon  juice 
34  grated  lemon  rind 

y^  teaspoon  cinnamon 

y%  teaspoon  ginger 

}4  tablespoon  oleomargarine 
Mix,  sugar,  salt,  and  cornstarch.  Add  water  grad- 
ually, stirring  constantly.  Add  syrup.  Boil  5  min- 
utes ;  remove  from  fire ;  add  oleomargarine,  spice,  lem- 
on juice,  and  grated  rind.  Any  fruit  juice  or  a  mix- 
ture of  fruit  juices  from  canned  fruit  may  be  used. 
Prune  juice,  pear  juice  and  gooseberry  juice,  all  make 
good  sauces. 


WARCOOKBOOK  77 

HOT  CHOCOLATE  SAUCE. 

1  square  unsweetened  chocolate 
Yz  cup  boiling  water 
3/2  cup  corn  syrup  (light) 
Yt.  cup  sugar  (brown) 
1  tablespoon  oleomargarine 
Yi  teaspoon  vanilla 
Melt  chocolate  over  hot  water,  add  oleomargarine, 
and  blend  thoroughly.    While  constantly  stirring,  add 
the  boiling  water  gradually,  add  sugar  and  syrup. 
Boil  for  about  12  minutes.     Cool  slightly  and  flavor 
with  vanilla.    Keep  warm  over  hot  water  until  ready 
to  serve. 

OLD  FASHIONED  PUDDING  SAUCE. 

1  cup  corn  syrup 

1  cup  water 

2  tablespoons  cornstarch 
4  tablespoons  lemon  juice 

Mix  the  cornstarch  with  small  amount  of  water. 
Mix  the  syrup  and  water,  add  cornstarch  gradually 
and  cook  until  thickened.  Add  flavoring  and  serve 
on  pudding. 


78  WARCOOKBOOK 

MARMALADES  AND  JELLIES 

CARROT  MARMALADE. 

2  cups  ground  carrot 
1^  cups  corn  syrup  or  honey 
2  lemons 
2  teaspoons  ground  ginger  root 

Cook  carrot  until  tender.  Add  the  sugar  and  lem- 
ons, quartered  and  cut  in  thin  slices.  Cook  slowly  un- 
til thick.  Do  not  stir.  Pack  in  hot  jars  and  sterilize. 
The  ginger  root  may  be  omitted  if  desired. 

MOCK  ORANGE. 

2  cups  ground  carrot 

2  lemons  (juice) 

1  orange  (juice  and  grated  rind) 

1  cup  corn  syrup  or  honey 

Cook  carrot  until  tender.  Add  the  lemon  and 
orange  and  cook  slowly  until  thick.  Do  not  stir.  Pack 
in  hot  jars  and  sterilize. 

CARROT  AND  PINEAPPLE. 

1  cup  ground  carrot 
1  cup  pilneapple 
1  cup  corn  syrup  or  honey 
1  lemon 

Shred  the  pineapple  and  cook  until  tender.  Add 
lemon,  quartered  and  sliced  very  thin.  Boil  ingredi- 
ents slowly  until  thick.  Do  not  stir.  Pack  in  hot  jars 
and  sterilize. 


WARCOOKBOOK  79 

PEACH  CONSERVE. 

1  can  peaches 

1  lemon 

1  orange 
y2  cup  corn  syrup 

1  cup  raisins  • 

1  cup  walnut  meats 
Cook  the  thickly  sliced  outer  skin  of  the  lemon 
^nd  orange  in  the  peach  syrup  until  tender,  then  add 
the  peaches  sliced,  the  walnuts  cut  in  pieces,  and  also 
the  raisins.    Cook  until  of  desired  consistency. 

FRESH  FRUIT  JAM. 

1  cup  raisins 
1^  cups  peeled  apples 
Y2.  cup  figs  or  raspberries 
1  cup  syrup 
Run  fruit  through  meat  chopper.     Cook  30  min- 
utes until  a  paste  is  formed.     Used  for  sweet  sand- 
wiches and  pie  filling. 

JELLY  (Made  with  Karo). 

1  cup  fruit  juice 
1  cup  Karo  (white) 

Wash  such  fruit  as  berries,  grapes  and  currants  in 
running  water  and  add  1  cup  of  water  for  each  pound 
of  fruit.  For  apples,  quinces,  guavas  and  such  hard 
fruits  wash,  slice  and  add  3  cups  water  to  each  pound 
of  fruit.  Cook  fruit  until  tender.  Squeeze  through 
a  cheese  cloth,  then  allow  to  drip  without  pressure 
through  a  flannel  jelly  bag.  After  cooking  the  juice 
to  same  temperature,  test  it  to  determine  the  amount 


80  WARCOOKBOOK 

of  pectin  present.  This  test  gives  some  idea  of  the 
proper  proportions  of  sugar  to  juice.  Add  1  table- 
spoon 95%  grain  alcohol  to  1  tablespoon  of  juice  and 
shake  gently.  The  effect  of  the  alcohol  is  to  bring  to- 
gether the  pectin  in  a  jelly-like  mass.  If  a  large  quan- 
tity of  pectin  is  present  it  will  appear  in  one  mass  or 
iclot.  This  indicates  that  equal  quantities  of  sja^up 
and  juice  may  be  used.  If  the  pectin  does  not  slip 
from  glass  in  one  mass,  less  syrup  will  be  required.  A 
fair  proportion  is  ^  cup  sugar  to  1  cup  juice. 

Cook  juice  in  small  quantities  adding  syrup  at  the 
beginning.  No  exact  temperature  can  be  given  for  the 
jellying  point,  because  it  varies  with  different  fruits. 
The  most  convenient  means  of  determining  when  it  is 
iinished  is  to  test  with  a  spoon  or  paddle.  When  the 
jellying  point  is  reached,  it  will  break  from  the  spoon 
I  in  flakes  or  sheets.  When  this  jelly  stage  is  reached, 
remove  from  the  fire  immediately  and  skim.  Skim- 
ming at  this  point  saves  waste.  After  skimming  the 
jelly,  pour  at  once  into  hot  sterilized  glasses  and  set 
aside  to  cool. 


JAM  MADE  WITH  KARO. 

Follow  usual  method  for  making  jam,  substituting 
karo  for  sugar.    Use  1  cup  fruit  to  1  cup  karo. 


WARCOOKBOOK  81 

Vegetables 

CREAMED  VEGETABLES. 

Use  potatoes,  turnips,  celery,  onions,  cabbage,  cauli- 
flower, beets,  parsnips,  salsify,  Brussels  sprouts,  car- 
rots, etc.  Make  a  white  sauce,  using  equal  portions  fat 
and  flour — one  to  two  tablespoons  to  one  cup  hot  milk ; 
melt  fat,  stir  flour  into  it  till  it  makes  a  smooth  paste, 
add  hot  milk  and  salt  and  pepper  to  taste,  and  stir 
constantly  until  it  thickens. 

One-lialf  as  ynucli  cornstarch  may  he  used  for  tJiick- 
ening  instead  of  flour. 

SALTED  CORN. 

Take  corn  that  has  been  boiled  5  minutes  and  then 
salted  out  of  water  and  soak  until  fresh.  If  still  salty 
when  ready  to  cook,  boil  and  then  pour  off  the  water. 

Cook  in  fresh  w^ater  until  tender  and  season  to 
taste. 

SCALLOPED  VEGETABLES. 

Put  any  creamed  vegetable  into  greased  baking 
dish,  cover  top  with  buttered  crumbs,  and  brown  in 
JDven.  Grated  cheese  may  be  added  to  the  white  sauce 
and  used  with  vegetables  which  do  not  have  a  strong 
flavor. 

SCALLOPED  CORN. 

2  cups  or  1  can  corn  2  tablespoons  fat 

1  teaspoon  salt  ^  cup  crumbs 

1  cup  milk  1  tablespoon  fat 
J4  teaspoon  pepper  speck  of  salt 

Mix  the  corn,  milk,  seasonings  and  the  melted  fat. 
'Place  in  greased  baking  dish  with  buttered  crumbs 


82  WARCOOKBOOK 

over  top  and  bake  in  moderate  oven  until  crumbs  are 
brown.  To  prepare  crumbs,  melt  butter  substitute,  stir 
the  crumbs  into  it  and  add  salt. 

SCALLOPED  POTATOES. 

Remove  the  skin  from  boiled  potatoes  and  cut  in 
slices  y^  inch  thick.  Arrange  the  sliced  potatoes  in 
layers  in  a  buttered  baking  dish,  covering  each  layer 
with  white  sauce.  Sprinkle  the  top  with  buttered 
crumbs,  and  bake  for  about  twenty  minutes. 

Variations:     Add  in  layers — 

Hard-cooked  eggs,  sliced 
Grated  cheese  Fish,  beef,  etc. 

SCALLOPED  POTATOES. 

Wash,  pare  and  cut  4  potatoes  in  ^  slices.  Put  in 
a  layer  in  buttered  baking  dish,  sprinkle  with  salt 
and  pepper,  dredge  with  flour,  and  dot  over  with  ^ 
tablespoon  oleomargarine ;  repeat.  Add  hot  milk  until 
it  may  be  seen  through  to  the  top  layer.  Bake  1^ 
hours  or  until  potato  is  soft. 

Slices  of  bacon  ends  or  freshened  salt  pork  may 
be  added  to  top  of  potato  if  the  amount  of  butter  is 
lessened. 
Variations — 

Cut  cooked  potatoes  in  dice  of  uniform  size ;  sea- 
son with  salt,  pepper,  butter.  Sprinkle  with 
chopped  parsley. 

Cut  cooked  potatoes  into  cubes  or  slices.  Add 
white  sauce.  Cheese  may  be  added  to  this  white 
sauce. 

Put  creamed  potatoes  into  a  l)uttered  baking  dish. 
Cover  the  top  with  buttered  bread  crumbs.  Bake 
until  brown. 


IWARCOOKBOOK  83 

Arrange  alternate  layers  of  creamed  potatoes  and 
grated  cheese  in  a  buttered  baking  dish.  Cover 
the  top  of  the  dish. 

BELGIAN  BAKED  POTATOES. 

Wash,  pare  and  cut  in  pieces  as  for  French  fried 
potatoes.  Lay  potatoes  on  an  oiled  pan,  season  with 
salt  and  pepper  and  bake  in  a  fairly  hot  oven  until 
puffed,  golden  brown  and  mealy. 

POTATOES  A  LA  GOLDENROD. 

Cut  2  cups  boiled  potatoes  into  cubes.  Separate 
yolks  from  whites  of  four  hard  boiled  eggs.  Chop  the 
whites  and  force  the  yolks  through  a  potato  ricer  or 
strainer.  Add  potato.  Add  white  sauce.  Serve  on 
toast  if  desired. 

SWEET  POTATOES  AND  APPLES. 

Boil  sweet  potatoes  as  directed ;  slice  the  long  way 
of  the  potato.  Make  alternate  layers  of  sliced  apples 
and  sweet  potatoes,  sprinkling  2  tablespoons  of  brown 
sugar  and  1  teaspoon  butter;  cut  in  small  pieces  on 
each  layer.  Pour  over  this,  when  the  pan  is  filled,  ^ 
cup  water,  and  bake  until  apples  are  done,  and  the 
top  is  a  delicate  brown. 

CORN  FRITTERS. 

1  can  corn  2  eggs 

1  cup  flour  yi  teaspoon  paprika 

2  teaspoons  salt  1  teaspoon  baking  powder 

Chop  corn  and  add  to  dry  ingredients  mixed  and 
sifted,  then  add  q^^  yolks  well-beaten  and  fold  in  the 
whites,  beaten  stiff.  Saute  in  lard  substitute  and 
drain  on  paper. 


84  WARCOOKBOOK 

MASHED  BEANS. 

1  cup  dried  beans 

2  tablespoons  chopped  onion 
1  tablespoon  chopped  parsley 
1  tablespoon  fat 

Yz  teaspoon  salt 
Yz  teaspoon  pepper 

Pick  over  beans  and  wash  them;  then  soak  over 
night.  Cook  in  water  soaked  until  tender.  Drain, 
mash  beans.  Add  seasonings  and  chopped  parsley. 
Brown  onion,  finely  chopped,  in  fat.  Add  to  mashed 
beans.  Heat  and  serve.  The  mashed  beans  may  be 
cooled,  the  onion  added  raw,  and  the  dish  served  with 
French  dressing  as  a  salad. 

STUFFED  TOMATO. 

Cut  a  slice  from  end  of  medium  tomato.  Remove 
seeds.  Stuff  with  1  cup  boiled  rice  cut  fine,  1  cup 
grated  cheese,  1  tablespoon  melted  oleomargarine,  pap- 
rika, sprinkled  with  bread  crumbs  and  bake. 

NUT  SURPRISE. 

Parboil  six  medium  onions  in  salt  water.  Hollow 
out  centers  of  onions,  chop  centers  and  mix  with  one 
cup  of  ground  nuts,  one-half  cup  bread  crumbs,  and 
one-half  cup  standard  cream  sauce.  Fill  onions  with 
this  mixture,  cover  with  buttered  bread  crumbs  and 
let  brown  in  oven. 


WARCOOKBOOK  85 

STUFT^ED  CABBAGE. 

1  small  head  of  cabbage  1  cup  stock 

1  cup  rice  2  tablespoons  olive  oil 

1-3  pound  mutton  2  cups  water 

2^  cups  tomato  sauce  salt,  pepper 

Scrape  out  the  center  of  a  small  head  of  cabbage. 
Parboil  head  of  cabbage  until  tender.  Heat  olive  oil, 
add  rice,  and  when  this  has  partially  browned,  add 
mutton  cut  into  small  pieces.  When  well  browned  add 
stock,  water,  seasonings.  Cover  and  steam  until  rice 
is  soft  and  meat  is  tender.  Drain  cabbage ;  fill  cavity 
with  cooked  meat  and  rice,  return  to  kettle  and  pour 
tomato  sauce  around  cabbage.  Cook  in  sauce  for  about 
10  minutes.     Serve  with  sauce. 


86  WARCOOKBOOK 

Patriotic  Salads 

VICTORY  SALAD. 

Marinate  with  French  dressing,  either  together  or 
separately,  1  cup  each  cooked  carrots,  cooked  potato 
cubes,  cold  cooked  peas  and  cold  cooked  beans.  Ar- 
range on  lettuce  leaves  in  4  sections  and  cover  each 
section  with  mayonnaise  or  cooked  dressing. 

Garnish  as  desired  with  chopped  whites  of  ^ '  hard- 
.cooked"  eggs,  yolks  forced  through  strainer,  sliced 
/pickle,  chopped  olives,  parsley,  celery  or  capers. 

*  PRUNE  SALAD. 

Soak  prunes  and  cook  until  soft.  Remove  stones 
and  fill  prunes  with  nuts  or  cream  cheese  or  both. 
Serve  on  lettuce  leaves  with  mayonnaise  cooked  or 
French  dressing. 

ASPARAGUS  SALAD. 

Drain  and  rinse  stalks  of  canned  asparagus.  Cut 
rings  from  a  bright  red  pepper  1-3  inch  wide.  Place 
3  or  4  stalks  in  each  ring.  Arrange  on  lettuce  leaves 
and  serve  wdth  French  dressing,  to  which  has  been 
added  ^^  tablespoon  tomato  catsup. 

STUFFED  TOMATO  SALAD. 

Peel  medium  sized  tomatoes.  Remove  thin  slice 
from  top  of  each  and  take  out  seeds  and  some  of  the 
pulp.  Sprinkle  inside  with  salt,  invert  and  let  stand 
y2.  hour.  Fill  tomato  with  cucumbers  cut  in  small 
cubes  and  mixed  with  mayonnaise  dressing.  Arrange 
on  lettuce  leaves,  and  garnish  top  of  each  with  mayon- 
naise dressing  forced  through  a  pastry  bag  or  tube. 


WARCOOKBOOK  87 

CHEESE  AND  OLIVE  SALAD. 

Mash  a  cream  cheese,  moisten  with  cream  and  sea- 
son with  salt  and  pepper.  Add  6  olives  finely  chop- 
ped, lettuce  finely  cut,  and  ^  a  pimento  cut  in  strips. 
Press  in  original  shape  of  cheese  and  let  stand  2  hours. 
Cut  in  slices,  separate  in  pieces  and  serve  on  lettuce 
leaves  with  mayonnaise. 

POTATO  SALAD. 

Cut  6  cold  boiled  potatoes  in  ^  inch  cubes,  add  1 
small  onion  chopped  fine  and  1  small  bunch  celery 
cut  in  small  pieces.  Add  to  the  chopped  whites  of  2 
hard  boiled  eggs.  Make  a  dressing  of  4  tablespoons 
iolive  oil,  2  tablespoons  vinegar,  I/2  tablespoon  salt,  and 
y^  teaspoon  pepper.  Pour  on  salad  and  mix  thorough- 
ly. Force  yolks  of  eggs  through  a  strainer  and 
sprinkle  over  salad.  Let  stand  until  seasoned  thor- 
oughly. Serve  on  bed  of  lettuce.  Mayonnaise  may  be 
used  in  place  of  olive  oil  and  vinegar. 

NUT,  CELERY  AND  CABBAGE  SALAD. 

Mix  ^  cup  finely  cut  celery,  1  cup  shredded  cab- 
bage, 1  cup  pecan  meats  broken  in  pieces.  Moisten 
with  boiled  dressing  or  mayonnaise  and  serve  in  bowl 
made  of  small  white  cabbage  head. 

FRENCH  FRUIT  SALAD. 

2  oranges 

3  bananas 

yi  pound  malaga  grapes 
12  English  walnut  meats 
1  head  lettuce 
French  dressing 


88  WARCOOKBOOK 

Peel  oranges  and  remove  pulp  separately  from  each 
section.  Peel  bananas  and  cut  in  Y^  inch,  slices.  Re- 
move skins  and  seeds  from  grapes.  Break  walnut 
meats  in  pieces.  Mix  prepared  ingredients  and  ar- 
range on  lettuce  leaves.    Serve  with  French  dressing. 

MACEDOINE  SALAD. 

2  cups  cauliflower 

2  cups  peas 

1  cup  carrots 

1  cup  celery 
Marinate  separately  in  French  dressing  cold  cook- 
ed cauliflower,  peas  and  carrots,  cut  in  small  cubes  and 
stalks  of  celery  cut  in  pieces.  Mix  separately  with 
cooked  or  mayonnaise  dressing.  Other  vegetables  may 
be  used.    Serve  on  lettuce. 

JELLIED  FRUIT  SALAD. 

1  tablespoon  granulated  gelatin 
yi  cup  cold  water 

y^  cup  lemon  or  orange  juice 

2  tablespoons  sugar 
y^  teaspoon  salt 

few  grains  cayenne 
1  cup  boiling  water 
1>4  cups  fruit  (pineapple,  orange,  grapefruit,  or 
other  combinations) 

Soften  gelatin  in  cold  water.  Mix  lemon  juice, 
sugar,  salt  and  boiling  water.  Bring  to  the  boiling 
point  and  add  softened  gelatine.  Cool,  and  as  the 
mixture  begins  to  thicken,  add  the  fruit  cut  in  pieces. 
Turn  into  a  mould  and  when  firm  turn  out  on  a  plat- 
ter.   Serve  with  mayonnaise  or  cooked  dressing. 


WARCOOKBOOK  89 

PERFECTION  SALAD. 

1  tablespoon  granulated  gelatin 
y^.  cup  water 
y^  cup  vinegar 

juice  of  ^  lemon 

1  cup  boiling  water 
y^.  cup  sugar 
J4  teaspoon  salt 

1  cup  cut  celery 

^  cup  shredded  cabbage 
34  cup  pimentos  cut  in  strips 

Soften  the  gelatin  in  cold  water.  Mix  vinegar, 
lemon  juice,  salt  and  boiling  water.  Bring  all  to  boil- 
ing point  and  add  the  softened  gelatin.  When  the 
mixture  begins  to  thicken,  add  celery,  cabbage  and 
pimentos  and  turn  into  a  ring  mold,  chill,  serve  with 
mayonnaise  dressing. 

FISH  SALAD. 

2  cups  cooked  fish 
1  cup  celery 

y.  cup  French  dressing 
1  cup  mayonnaise  dressing 
Marinate  fish  in  French  dressing  and  when  ready 
to  serve,  drain,  mix  with  celery  and  add  mayonnaise 
dressing.    Serve  on  lettuce. 


90  WARCOOKBOOK 

Wartime  Desserts 

APPLE  SAUCE  CAKE 

1  cup  corn  syrup 

2  tablespoons  mazola  oil 

1  cup  apple  sauce 

2  cups  rye  flour 
1  teaspoon  soda 

2-3  cup  raisins 
cinnamon 
cloves 
allspice 

Mix  syrup,  fat  and  apple  sauce  together,  add  ^ 
amount  of  flour  sifted  with  soda,  spices,  and  lastly 
raisins  dredged  with  the  remaining  flour. 

FAYETTE  WAR  CAKE. 

Yz  cup  crisco 

1  cup  corn  flour 

1  cup  rye  flour 
1^  cups  brown  sugar 

1  cup  apple  sauce,  unsweetened 
1  cup  raisins 
Yz  cup  nuts 

1  tablespoon  cinnamon 

1  teaspoon  allspice 

1  teaspoon  cloves 

1  teaspoon  nutmeg 

1  teaspoon  soda 

1  teaspoon  baking  powder 

1  teaspoon  vinegar 

2  eggs 


WARCOOKBOOK  91 

Cream  crisco,  sugar,  yolks  of  eggs  together,  add 
apple  sauce,  meal,  ^  amount  of  flour,  baking  powder 
and  soda  sifted  together.  Then  add  raisins  and  nuts 
dredged  in  the  remaining  flour,  spices,  vinegar  and 
whites  of  eggs  beaten  stiff.  Bake  in  moderate  oven 
for  1  hour. 

THE  LINCOLN  WAR  CAKE. 

2  cups  buckwheat  flour 

2  cups  Graham  or  corn  flour 

3  eggs 

4  teaspoons  baking  powder 
^  cup  mazola  oil 

1>4  cups  karo  syrup 
Vz  box  raisins 


package  figs 


Vi  cup  pecans 
Yi  cup  dates 
1  teaspoon  cinnamon,  allspice,  cloves 
Sift  flour,  spice,  baking  powder.     Cut  and  dredge 
fruit  and  nuts.     Cream  mazola  oil,  karo  and  yolk  of 
eggs.    Add  flour,  then  nuts  and  fruit  and  lastly  Avhite 
of  egg.    Bake  two  hours  in  a  slow  oven. 

OLD  GLORY  FRUIT  CAKE. 

1  cup  brown  sugar  or  1^  cups  syrup 
y^  cup  water 

1  cup  seeded  raisins 

2  ounces  citron,  cut  fine 
1-3  cup  shortening 

Yz  teaspoon  salt 
1  teaspoon  nutmeg 
1  teaspoon  cinnamon 
1  cup  corn  flour 
1  cup  rye  flour 
5  teaspoons  baking  powder 


92  WARCOOKBOOK 

Boil  sugar,  water,  fruit  shortening,  salt,  and  spices 
together  in  saucepan  3  minutes.  When  cool,  add  flour 
and  baking  powder  which  have  been  sifted  together. 
Mix  well;  bake  in  loaf  pan  in  moderate  oven  45 
minutes. 

PLAIN  CAKE. 

3  cups  barley  flour 
1^  cups  honey  ^ 

Yz  cup  fat 
2-3  cup  milk 
3  eggs 
y\     teaspoon  soda 
2  teaspoons  baking  powder 
1  teaspoon  vanilla 
Heat  honey,  fat  and  milk  until  blended.    Add  ^^'g 
yolks,  and  when  cool,  sift  in  flour,  reserving  ^  cup. 
After  well  mixed  add  vanilla,  soda,  baking  powder, 
and  last  of  flour  sifted  together.     Fold  in  the  well- 
beaten  whites  last  of  all.    Bake  in  a  moderate  oven. 
This  makes  a  large  size  cake. 

DEVIL'S  FOOD  CAKE. 

1  cup  sorghum 
2-3  cup  cane  syrup 
1-3  cup  fat 
'V/z  cups  rye  flour 
1^  cups  barley  flour 

1  teaspoon  vanilla 

1  teaspoon  soda 

1  teaspoon  salt 

2  teaspoons  baking  powder 

2  squares  chocolate 

3  eggs 


WARCOOKBOOK  93 

Heat  syrups  slightly  to  melt  fat  and  chocolate, 
when  cool  add  egg  yolks  and  the  sifted  dry  ingredients. 
Fold  in  the  well-beaten  egg  whites  last.  Bake  in  lay- 
ers in  a  moderate  oven. 

SPICE  CAKE. 

2%  cnps  rye  flour 

^  teaspoon  cloves 
lyz  teaspoons  cinnamon 

^  teaspoon  nutmeg 
2^  teaspoons  baking  powder 

^  teaspoon  salt 

1  cup  light  syrup 
^  cup  fat 

2  eggs 

^  cup  dark  syrup 

}i  cup  milk 

yi  cup  chopped  citron 

1  cup  raisins  seeded  and  cut  in  halves 

FIG  LAYER  CAKE. 

1-3  cup  fat 
}i  cup  syrup 

2  eggs 

3  teaspoons  baking  powder 
1%.  cups  milk 

2  cups  white  corn  flour 
Scald  milk  and  pour  over  corn  flour.  Allow  to 
stand  for  a  few  hours.  Cream  fat  and  sugar.  Add 
well-beaten  eggs,  then  the  soaked  corn  flour.  Beat 
well,  add  baking  powder.  Beat  quickly  and  thor- 
oughly and  bake  in  two  layers  in  moderate  oven.  Be- 
fore serving,  place  fig  filling  between  cakes.  Whipped 
cream  may  be  served  on  this. 


94  WARCOOKBOOK 

COOKIES. 
OATMEAL  ROCKS. 

2  eggs 

1  cup  syrup 

yi  cup  oleomargarine 
yi  cup  niazola  oil 

2  cups  rolled  oats 

2  cups  barley  flour 

1  heaping  teaspoon  cinnamon 

1  teaspoon  allspice 

1  cup  raisins 

1  teaspoon  soda  in  ^  cup 

boiling  water 

pinch  of  salt 

Mix  syrup,  fat  and  eggs,  boiling  water  with  soda, 
add  oats,  flour,  spices  and  lastly,  dredged  raisins. 

SPICED  OATMEAL  CAKES. 

1^  cups  rye  flour 

y2  cup  cooked  oatmeal 

y^  cup  sugar 

^  cup  raisins 

y^  teaspoon  soda 

y2  teaspoon  baking  powder 

y2  teaspoon  cinnamon 

3  tablespoons  fat 
y^.  cup  molasses 

Heat  the  molasses  and  fat  to  boiling.  Mix  with  all 
the  other  materials.  Bake  in  muffin  pans  for  30  min- 
utes.   This  makes  12  cakes. 


WARCOOKBOOK  95 

BUCKWHEAT  DROP  CAKES. 

54  cup  fat 

Yi  cup  corn  syrup 

Yt.  cup  raisins 

1  egg 

34  cup  milk 

2  teaspoons  baking  powder 
\Y\  cups  buckwheat  flour 

Ya  teaspoon  salt 
1-3  teaspoon  cinnamon 
Y\  teaspoon  cloves 

Beat  the  ^^,%,  add  sugar  and  fat  with  the  milk  to 
the  Q^%%  and  sugar  mixture.  Add  raisins,  drop  by 
spoonfuls  on  a  baking  sheet  and  bake. 


BRAN  DROP  COOKIES. 

2  cups  bran 

1  cup  wheat  flour 

1  teaspoon  soda 

2  teaspoons  sugar 
Y\  teaspoon  salt 

1  well-beaten  egg 
Y^  cup  molasses 
1  cup  milk 

1  cup  seeded  raisins 

Drop  by  tablespoons  on  greased  tins  and  bake  in 
moderate  oven  for  15  to  20  minutes.  Dates  or  figs 
may  be  used  instead  of  raisins. 


96  WARCOOKBOOK 

CORNMEAL  COOKIES. 

y-z  cup  melted  fat 
y-z  cup  molasses 
y^.  cup  corn  syrup 

1  egg 

6  tablespoons  sour  milk 
y-i  teaspoon  soda 

2  cups  corn  meal 
1  cup  wheat  flour 

Combine  the  melted  fat,  molasses,  syrup,  beaten 
egg  and  milk.  Sift  with  dry  ingredients  and  combine 
with  the  liquid.  Drop  from  a  teaspoon  on  to  a  greased 
pan  and  bake  in  moderate  over  for  15  minutes.  This 
makes  55  to  60  cookies  about  2  inches  in  diameter. 


CORNMEAL  GINGERBREAD. 

1  cup  corn  meal 
1  cup  buckwheat 
1  teaspoon  soda 
\y^  cups  sweet  milk,  or 
%  cup  sour  milk 
1  teaspoon  cinnamon 

1  cup  molasses 
y-i  teaspoon  cloves 
y^  teaspoon  salt 

2  teaspoons  ginger 

2  tablespoons  shortening 

Sift  together  the  dry  ingredients.  Combine  milk, 
molasses,  melted  shortening.  Add  the  liquid  ingredi- 
ents to  the  dry.    Bake  in  moderate  oven. 


WARCOOKBOOK  97 

WARTIME  PUDDINGS,  CUSTARDS  AND  PIE 

FILLINGS. 

INDIAN  PUDDING. 

5  cups  milk 
1-3  cup  corn  meal 
^  cup  molasses 
1  teaspoon  salt 
1  teaspoon  ginger 
Cook  milk  and  meal  in  a  double  boiler  20  minutes, 
add  molasses,  salt  and  ginger.     Pour  into  a  greased 
pudding  dish  and  bake  2  hours  in  a  slow  oven ;  serve 
with  fruit. 

RICE  PUDDING. 
Yz  cup  rice 
^  cup  raisins 
1  cup  water 
%  stick  cinnamon 

1  pint  milk 

Yi  teaspoon  salt 

34  cup  corn  syrup 

^  teaspoon  lemon  rind 
Wash  rice,  pick  over  raisins  and  put  both  on  to 
cook  v/ith  the  water  and  cinnamon.  Cook  slowly  un- 
til water  has  been  absorbed.  Add  milk,  salt  and 
syrup.  Cook  over  hot  water  for  about  45  minutes. 
Add  grated  lemon  rind.    Serve  hot. 

TAPIOCA  CUSTARD. 

Xy-z  tablespoons  minute  tapioca 

2  cups  scalded  milk 
2  eggs 

1-3  cup  corn  syrup 
54  teaspoon  salt 
34  teaspoon  vanilla 


98  WARCOOKBOOK 

Add  tapioca  to  milk,  cook  in  double  boiler  until 
transparent.  Add  the  syrup  and  the  egg  yolk  beaten 
slightly  and  salt.  Remove  and  add  whites  of  eggs 
beaten  stiff.     Add  flavoring  and  chill. 

PRUNE  BLANC  MANGE. 

4  tablespoons  cornstarch 

2  tablespoons  syrup  or  honey 
Yi  cup  cold  milk 
Xy-z  cups  hot  milk 
Yi  teaspoon  salt 

1  cup  cooked  prunes 

1  teaspoon  vanilla 

Mix  the  cornstarch  in  cold  milk,  add  the  hot  milk, 
salt  and  syrup  or  honey,  bring  to  a  boil  and  fii>ish  in 
the  double  boiler.  Add  the  prunes  which  have  been 
cut  into  small  pieces,  5  minutes,  before  taking  off  the 
fire.  Remove  from  the  fire,  add  the  vanilla,  pour  into 
molds  and  chill.  If  prunes  are  not  left  over,  double 
amount  of  syrup. 


DATE  CUSTARD. 

2  cups  milk 
1-3  or  %  cup  dates 

2  eggs 

^  teaspoon  salt 
Yz  teaspoon  nutmeg 

Cook  dates  with  milk,  15  minutes,  in  top  of  double 
boiler.  Put  through  a  coarse  sieve,  then  add  the 
beaten  eggs  and  salt.  Put  into  individual  custard 
cups.  Place  cups  in  hot  water.  Bake  in  slow  oven 
until  firm. 


WARCOOKBOOK  99 

OATMEAL  BETTY  OR  BROWN  PUDDING. 
Oatmeal  Betty 

2  cups  cooked  oatmeal 

4  apples  cut  up  small 

Yz  cup  raisins 

Yz  cup  molasses 

Brown  Pudding. 

J4  teaspoon  cinnamon 
2  cups  cooked  oatmeal 
Yz  cup  molasses 
Yi  cup  raisins 
Mix  and  bake  for  ^  hour.    Serve  hot  or  cold.    Any 
dried  or  fresh  fruits,  dates  or  ground  peanuts  may 
be  used  instead  of  apples.    Either  will  serve  5  people. 

APPLE  TAPIOCA. 

y%  cup  minute  tapioca 

\Y^  cups  boiling  water 

Ya  teaspoon  salt 

7  tablespoons  corn  syrup,  or 

4  tablespoons  sugar 
Y\  cup  raisins 

5  medium  sized  apples 
^  teaspoon  cinnamon 

1  tablespoon  lemon  juice 
grated  rind  of  1-3  lemon 
Add  tapioca  to  boiling  water  and  salt,  cook  in 
double  boiler  until  transparent.  Core  and  pare  ap- 
ples and  cut  into  eights.  Arrange  in  greased  baking 
pan.  To  tapioca  add  raisins,  syrup,  lemon  juice  and 
grated  rind.  Pour  this  mixture  over  the  apples, 
sprinkle  with  cinnamon  and  bake  in  a  moderate  oven. 


100  WARCOOKBOOK 

CEREAL  MOULD. 

%.  pound  prunes 
2  cups  cooked  cereal  (meal,  rice) 
2  tablespoons  dark  corn  syrup 
J4  teaspoon  salt 
]/i  teaspoon  nutmeg 
yi  teaspoon  cinnamon 
"Wash  prunes,  soak.     Cook  until  tender,  cool;  re- 
•move   stones;    cut   into   small   pieces.     Heat   cereal, 
.syrup,  salt,  spices  in  double  boiler  until  mixture  has 
smooth  consistency.     Add  prunes.     Mix  well;  pour 
into  moulds  which  have  been  dipped  into  cold  water ; 
chill.     Serve  with  a  sauce  or  with  milk. 

PRUNE  WHIP. 

J/2  pint  cream  to  whip     ^  pound  cooked  prunes 
Press  prunes  through  sieve  and  fold  into  whipped 
cream.    Place  in  greased  moulds  or  mold  and  chill. 

EGOLESS  PLUM  PUDDING. 

1  cup  bread  crumbs 

2  cups  rye  flour 

4  teaspoons  baking  powder 
3^  teaspoon  salt 

1  teaspoon  cloves 

1  teaspoon  cinnamon 

1  cup  chopped  suet 

1  cup  seeded  raisins 

1  chopped  apple 

1  cup  molasses 

1  cup  milk 
Mix  the  dry  ingredients  thoroughly;  add  the  suet 
and  the  prepared  fruit.    Mix  Avell  and  add  gradually 
the  molasses  and  milk,  stirring  continually.     Steam 
2y2  hours.    Serve  with  sauce. 


WARCOOKBOOK  101 

PASTRIES 

CORN  FLOUR  PASTRY. 

^  cup  corn  flour 
Yt.  cup  wheat  flour 
4  teaspoons  fat 
^  teaspoon  salt 

Enough  cold  water  to  mix  well 

Mix  fat  with  flour,  add  enough  cold  water  to  mix 
well.    Roll  thin. 

RYE  AND  RICE  FLOUR  PASTRY. 

ly-z  cups  rye  flour 

Ij^  cups  rice  flour 

1  teaspoon  salt 

1  teaspoon  baking  powder 
^  cup  fat 

%  cup  water 

LEMON  PIE. 

134  cups  milk 
3  ^^^  yolks,  or 

2  rounding  tablespoons  dried  ^^^ 

soaked  in  1-3  cup  cold  water 
1  cup  honey 
1  lemon 

1  tablespoon  butter  substitute 
^  tablespoon  cornstarch 

Bring  milk  and  cornstarch  to  boil.  Add  honey, 
cool  slightly,  and  pour  over  ^^%  yolks  or  soaked  ^%%. 
Add  grated  rind  and  juice  of  lemon  and  fat.  Pour 
into  the  partially  baked  crust  and  bake  until  set  in  a 


102  WARCOOKBOOK 

moderate  oven.  If  fresh  eggs  are  used  prepare  a 
meringue  from  the  whites,  adding  2  tablespoons  sugar 
to  each  white.    Bake  to  set  and  brown  in  a  slow  oven. 

CHOCOLATE  PIE. 

1  cup  milk 

3  egg  yolks 

1  square  chocolate 

1  tablespoon  butter  substitute 

1  teaspoon  vanilla 
Yz  cup  syrup 

Meringue. 

2  ^^g  whites 

6  tablespoons  sugar 
Beat  milk,  chocolate  and  syrup  to  combine.  Add 
butter  and  pour  over  the  well-beaten  yolks.  Pour  into 
partially  baked  crust  and  bake  in  a  slow  oven  until 
set.  Cover  with  meringue  and  return  to  oven  to  set 
and  brown  meringue. 

ECLAIRS. 

Yz  pint  milk 

y^  pound  rye  flour 

y2  pound  oleomargarine 
8  eggs 
Mix  the  flour  and  butter  together  and  put  into  the 
boiling  milk  and  stir  briskly  over  the  fire  about  1  min- 
ute. Add  8  eggs,  two  at  a  time,  to  the  mixture  and  put 
vthe  mixture  into  pastry  bag  and  then  form  on  a  dry 
pan  in  the  shape  of  fingers  and  bake  in  medium  oven 
and  then  fill  with  pastry  cream  made  of  a  little  corn- 
starch, sugar  and  yolk  of  eggs.  This  makes  2  dozen 
eclairs. 


WARCOOKBOOK  103 

FROZEN  DESSERTS 

MAPLE  NUT  PARFAIT. 

^  cup  maple  syrup 
2  egg  whites 

1  cup  whipping  cream 
yi  cup  nuts 

vanilla 

Cook  syrup  to  firm  ball.  Pour  over  the  well-beaten 
whites.  Beat  well;  when  cool  fold  in  the  whipped 
cream.  Add  nuts  and  flavoring.  Pack  in  ice  and  salt 
to  freeze  without  stirring.    This  amount  will  serve  six. 

DATE  ICE  CREAM. 

2  cups  milk 

2  Qg^  yolks 

3  tablespoons  syrup 

2  beaten  whites 
1  cup  dates 

vanilla 

Scald  the  dates  and  remove  seed.  Cook  in  milk  to 
soften  and  rub  through  strainer.  Mix  the  yolks  and 
syrup  and  pour  the  hot  milk  date  mixture  over  it. 
Freeze. 

ANGEL  PARFAIT. 

1^  cups  corn  syrup  (light) 
yi  cup  water 

3  egg  whites 

1  pint  heavy  cream 
1  tablespoon  vanilla 


104  WARCOOKBOOK 

Boil  syrup  and  water  until  syrup  will  thread  when 
dropped  from  tip  of  spoon.  Pour  slowly  on  beaten 
whites  of  eggs  and  continue  the  beating  until  mixture 
is  cool.  Add  cream  beaten  stiff  and  vanilla,  then  pack 
in  ice  and  salt  and  freeze  without  stirring. 

SHERBETS. 

1  cup  fruit  juice 
Yz  teaspoon  gelatine 
Yz  cup  honey 

2  tablespoons  cold  w^ater 
Yz  lemon  juice 

1  pint  water 
Soak  gelatine  in  cold  water.    Boil  the  pint  of  wa- 
ter, and  add  to  the  soaked  gelatine  to  dissolve.    Add 
honey  Avhile  still  hot,  then  fruit  juices  and  freeze.  The 
above  amounts  will  make  a  little  over  a  quart  of  ice. 


WARCOOKBOOK  105 

Wartime  Conservation  in  Clothing 
and  Household  Textiles 

By  Assistant  Professor  Ruby  Buckman, 
University  of  Kentucky. 

Greatly  decreased  production  in  textile  fibers  and 
fabrics  is  another  result  of  the  war.  Shortage  in  wool 
is  greatest  both  on  account  of  decreased  production 
of  sheep  and  on  account  of  the  large  amount  needed 
for  soldiers'  clothing.  Linen  is  exceedingly  scarce 
since,  in  the  United  States,  we  are  dependent  on  im- 
portation from  foreign  countries,  some  of  which  have 
been  devastated  by  war  ravages. 

In  the  near  future  the  shipping  of  silks  from  Japan 
and  China  may  have  to  be  curtailed  on  account  of  the 
extreme  scarcity  of  war  ships. 

Cotton,  too,  though  grown  plentifully  in  our  own 
country  during  normal  times,  is  scarce  since  it  is  now 
used  so  extensively  in  making  hospjtal  supplies  and 
explosives  as  well  as  in  replacing  other  scarcer  textiles. 

Soldiers  must  be  clothed  first,  hence  from  the  pa- 
triotic standpoint,  every  American  woman  must  con- 
serve textiles  of  every  kind  in  every  possible  way. 
The  saving  which  she  must  do  now  is  only  the  thrift 
principle  which  she  should  practice  at  all  times. 

Household  Textiles 

Take  an  inventory  today  and  instead  of  buying 
new,  see  where  the  old  ''on  hand"  may  be  utilized 
whenever  possible. 


106  WARCOOKBOOK 

Table  Linen 

Darn  table  clothes,  napkins  and  iTinch  cloths  when 
an  accidental  hole  has  been  worn.  Cut  off  fringes  and 
torn  hems  and  hem  again  neatly.  Make  napkins  and 
lunch  cloths  from  partly  worn  table  cloths.  Save 
every  scrap  for  some  purpose. 

If  necessary  to  replenish  with  new,  buy  the  half 
bleached,  as  the  whole  bleach  weakens  from  15  to  20%. 
A  few  launderings  and  allowing  to  remain  overnight 
on  the  grass  will  complete  the  bleaching.  Use  cotton 
Japanese  table  cloths  and  lunch  cloths.  They  are 
cheap,  pretty  and  easy  to  launder. 

Bedding. 

Where  a  sheet  shows  signs  of  wear  down  the  mid- 
dle, tear,  if  it  is  seamless,  through  exact  center,  hem 
these  edges  and  whip  the  outer  edges  together  to  form 
a  new  center.  Your  time  used  in  conserving  textiles  is 
of  value  to  your  government.  Use  good  parts  of  badly 
worn  sheets  as  covers  for  upper  edges  of  comforters. 
Buy  new  unbleached  sheeting  and  pillow  casing.  It 
wears  much  longer  and  soon  bleaches  out  in  the 
laundry. 

Investigate  your  laundry  to  be  sure  no  suds  are 
used  which  eat  holes  in  fabrics. 

Avoid  elaborate  decoration  of  bed  linen.  If  new 
bed  spreads  must  be  purchased,  make  them  of  seer- 
sucker or  muslin  binding  the  edges  in  color  if  desired. 

Eevive  the  patchwork  quilt  of  a  quarter  century 
ago  or  use  these  made  covers  for  comforter  tops. 

Curtains,  Towels,  etc. 

Cheese  cloth  makes  a  good  curtain  tinted  if  desired 
according  to  color  scheme  of  room.  Save  all  flour 
sacks  and  sugar  sacks  and  use  for  tea  towels  or  to  make 


WARCOOKBOOK  107 

children's  under  garments.  Make  wash  cloths  and 
dish  cloths  and  dish  towels  of  worn  face  towels  and 
bath  towels.  Use  small  pieces  of  knitted  underwear 
for  wash  cloths  and  patches.  Cut  off  frayed  and 
fringed  ends  of  towels  and  counterpanes  and  neatly 
hem.  Use  stocking  legs  if  they  can  not  be  made  over 
for  children  for  dustless  dusters.  They  should  be 
cut  open  and  stitched  in  a  cloth  of  desired  shape. 

Make  attractive  and  durable  braided  crocheted  or 
woven  rugs  from  discarded  textiles  of  all  kinds, 
matching  up  materials,  and  dyeing  to  get  special 
shades,  if  necessary.  Save  all  scraps  of  old  carpets  or 
clothing  and  send  to  rug  manufacturers  to  be  made 
into  rugs. 

Clothing  Textiles. 

Especially  when  there  are  children  in  the  family, 
many  garments  can  be  made  from  partly  worn  adult's 
garments,  most  successfully. 

Make  men's  coats,  trousers  and  overcoats  into 
smaller  garments  for  boys.  The  old  garment  should 
be  ripped  and  well  washed  or  cleaned  so  as  to  elimi- 
nate danger  from  dust  germs  before  making  over. 

Make  dresses  or  skirts  of  good  worsted  into  little 
boy  suits.  Use  good  parts  of  old  underwear  for  mak- 
ing children's  garments.  Seams  should  be  sewed  flat 
and  raAv  edges  finished  with  crochet  picot.  Use  good 
parts  of  men's  shirts  for  rompers,  aprons,  etc.  Per- 
cale, gingham,  madras  and  sateen  skirts  are  especially 
useful.  Old  outing  flannel  gowns  and  bathrobes  or 
bathrobe  blankets  can  be  made  into  gowns  and  bath- 
robes for  children. 

Children's  stockings  can  be  made  of  grown  up's 
castoff 's,  using  a  flat  seam. 

Splendid  little  girl  coats  and  caps  can  be  made 
from  old  silk  or  velvet  dresses,  skirts  and  wraps. 


108  WARCOOKBOOK 

Make  coat  suits  over  into  one-piece  dresses.  One- 
half  yard  of  satin  for  collar  and  vest  will  probably  be 
the  only  new  material  needed.  Many  new  patterns 
are  adaptable. 

Make  skirts  of  silk  dresses  into  petticoats  or  nse 
them  as  linings  in  coats;  or  use  the  silk  only  as  a 
flounce  on  a  sateen  or  percaline  petticoat. 

Two  evening  dresses  can  often  be  combined  into 
one  good  one ;  or  use  net  over  an  old  evening  dress  to 
make  it  as  good  as  new. 

Smart  jackets  can  be  made  from  old  velvet  coats  or 
dresses. 

Make  partially  worn  waists  into  corset  covers  or 
dainty  camisoles. 

Use  gown  skirts  for  making  plain  petticoats;  or 
for  bags  in  which  to  hang  best  dresses. 

Make  aprons,  petticoats  or  children's  dresses  from 
the  good  parts  of  old  house  dresses. 

Save  accessories  when  ripping  up  an  old  garment. 
Beltings,  snaps,  hooks  and  eyes  and  buttons  may  be 
used  many  times. 

Make  handkerchiefs  of  squares  of  new  material  left 
in  cutting. 

Hats  of  good  quality  may  be  used  several  seasons 
by  having  them  reblocked  and  in  summer  hats,  re- 
colored.  You  can  use  a  bottle  of  colorite  yourself  to 
do  this. 

Trimmings,  materials,  even  wire  and  frame  mate- 
rial can  be  used  many  times  in  making  over  old  hats. 

Neither  throw  away  nor  hoard  any  piece  of  mate- 
rial which  can  be  used  for  some  other  purpose,  and  in 
cutting  new  garments  or  old,  save  the  small  scraps  to 
be  again  rejuvenated  by  either  cloth  or  paper  manu- 
facturers. The  rag  collector  in  your  town  will  pay  you 
for  these  scraps. 


.^^ 


% 


'^^' 


